Chocolate Peanut Butter Banana Cake

To make the frosting: In a heat proof bowl, melt the dark chocolate and heavy whipping cream together. You can do this in a double boiler, or in the microwave. If using the microwave, only do 30 second intervals and stir between each one to prevent chocolate from burning.
Add in the caramel sauce and peanut butter and stir to combine completely.
Cover the bowl with plastic wrap. Let set on the counter for at least 2 hours. Or, you can place in the fridge to speed up process. If you plan to make in the day before, store in the fridge until ready to use.
Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper.
To make the batter: In a large mixing bowl, add the shortening, canola oil, cane sugar, light brown sugar, and vanilla extract. Mix on low with a hand mixer until combined and there are no butter chunks.
Add the banana, eggs, flour, baking powder, and sea salt in that order. Mix on low until combined.
Transfer the batter to the prepared cake pan and spread it out evenly.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the cake pan.
If you let the ganache set out at room temperature for just a few hours, you can stir it up with a spatula. If you let it set in the fridge (or overnight), it will probably need to be whipped up using a stand or hand mixer to get it nice and fluffy as it may be too hard to spread out without whipping up first.
Spread the frosting over the top of the cake.