Chocolate-Covered Banana Cake with Strawberries and Cream Cheese Frosting
Description: This moist banana cake is filled with a chopped strawberry mixture and decorated with both cream cheese frosting and a rich chocolate ganache.
Recipe created by the Brown Eyed Baker.
Click here read her story behind this cake.
This moist banana cake is filled with a chopped strawberry mixture and decorated with both cream cheese frosting and a rich chocolate ganache.
Cream Cheese Frosting
- 8 ounces cream cheese, chilled
- 5 tablespoons unsalted butter, at room temperature
- 2 3/4 cups confectioners' sugar
- 1 tablespoon vanilla extract
- 8 ounces semisweet chocolate, finely chopped
- 3/4 cup heavy cream
- 1 package (16 ounces) Driscoll's Strawberries
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups granulated sugar
- 1/4 cup vegetable oil
- 2 eggs
- 4 ripe bananas, mashed
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1/2 package (16 ounces) Driscoll's Strawberries
Preheat oven to 375 degrees F. Lightly grease bottom and side of two 8-inch round cake pans. Line bottom of pans with rounds of parchment paper. Grease paper and dust pans with flour, tapping out excess. Set aside.
In a medium bowl, whisk together the flour, baking soda and salt; set aside.
Using an electric mixer, beat the sugar and oil together on medium speed until completely combined. Add both eggs and beat to combine, then add the mashed bananas and vanilla extract and beat until combined. Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk, mixing until combined. Use a rubber spatula to give the batter one last mix, then pour into the prepared pans.
Bake for 28 to 32 minutes, or until the top is golden brown and a thin knife inserted into the center comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Cream Cheese Frosting
Combine the cream cheese and butter in a mixing bowl and beat on medium-high speed until light and fluffy, about 2 to 3 minutes. Reduce the mixer speed to low and gradually add the powdered sugar. Once it has been mostly incorporated, add the vanilla extract and increase the mixer speed to medium-high and beat until light and fluffy, about 2 to 3 more minutes, scraping the sides of the bowl as needed.
Filling and Assembly
Place one cake layer on a serving platter. Cover with sliced strawberries and top with the second cake layer. Frost the cake with the cream cheese frosting, finishing it as smoothly as possible. Refrigerate the cake for at least 1 hour, until the frosting is set.
Place the chocolate in a medium bowl; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Briefly heat the ganache mixture in a microwave for 15-20 seconds if it seems it's not warm enough to completely melt the chocolate. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.
Final Assembly and Garnish
Transfer the ganache to a 2-cup measuring cup. Slowly pour the chocolate ganache on top of the cake in the center, letting it push itself outward and flow over the sides of the cake. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to set up. Finish garnishing just before serving by placing whole strawberries over the top of the cake, pressing gently into the ganache. Keep leftover cake refrigerated.
This cake sounds and looks divine! However, I have a question regarding the Filling.. only SLICED strawberries are mentioned to go between the cake layers, but there appears to be something different in the photo.. maybe some of the frosting and MASHED strawberries??
I made this recipe for Easter. Everyone was very impressed with the presentation and the taste! I must say the directions were very easy to follow and the cake came out perfectly. The amounts are just right for the proper cake assembly. The only complaint I had was that the bottom of the cake became soggy because the strawberries watered after sitting for awhile. I do not recommend garnishing the plate with strawberries like I did. Also, while everyone else loved this cake, I was not so sure about the banana cake and strawberry combination. To me it did not compliment each other but I seemed to be the only one!!
This recipe is excellent - I made the cake for my son's 4th birthday - everyone liked it so much that it will be made again for my youngest son's 2nd birthday, due to popular demand! The fresh sliced strawberries as a filling were a perfect compliment to the banana cake - not too sweet, but fresh, and balanced the sweetness from the cream cheese frosting and the bitterness of the chocolate ganache.
I made this because the picture looked like a moist cake, but it was more like banana bread with strawberries. The picture also has some type of strawberry filling, not strawberry slices. I went ahead and put my homemade strawberry jam, as well as thin slices of strawberries. I would also bake this for 20-22 mins and check. I checked mine at 28 mins as instructed in the directions and it was slightly over baked. Overall, it was very good and I would make this again.