Banana Cake With Whipped Chocolate Ganache Frosting

Last weekend, my parents came to visit us for the first time since February and we had the absolute best time! We did nothing but hang in the house, read, do puzzles, eat, eat and eat some more! You know, all of our favorite things! 🙂

Well, I wanted to make something bit and yummy for dessert so I made this yummy banana cake with chocolate frosting. It’s basically a cake-like banana bread smothered in chocolate. Sounds delicious, right? Well, you can thanks Diane Morrisey on Instagram. She makes big family styled recipes that are always always tasty! And this one is no exception!

I changed absolutely nothing in her recipe, which definitely means it’s a good one! Well, I did make one change – I added sprinkles on top for the girls. But really, sprinkles make everything better. 🙂

I hope you like it as much as I did! Let me know in the comments below!

Banana Cake With Whipped Chocolate Ganache Frosting

  • Servings: 12
  • Difficulty: easy
  • Print


  • 3 large ripe bananas
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups buttermilk
  • 12 ounces semisweet chocolate chips
  • 1 cup heavy whipping cream


  1. Preheat the oven to 350 and grease a 9×13 inch pan with non stick spray.
  2. Mash the bananas with a fork and set aside.
  3. Whisk the flour, baking powder, baking soda, and salt together. Set aside.
  4. In the bowl of a stand mixer, beat the butter until smooth and creamy. Add both sugars and beat for 2 minutes until creamed together. Scrape down the sides and up the Add the eggs, one at a time, and the vanilla. Beat until combined, then add the bananas. Scrape down the sides of the bowl as needed. Add the dry ingredients alternating with the buttermilk and mixing each addition just until incorporated being careful not to over mix.
  5. Spread batter evenly into the pan. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.img_2908
  6. Remove the cake from the oven and allow to cool before frosting.img_2934
  7. For the frosting, heat the cream in small pot until small bubbles start to form around the outer edges (be careful it doesn’t boil over!). Add the chips to the cream, remove from heat and let stand a few minutes. Whisk the ganache until perfectly smooth and silky. Put in the fridge for an hour and allow to set. When the ganache is firm but still soft, transfer it to a mixing bowl and whip it on high speed until fluffy (about 3 to 4 minutes).
  8. Once fully whipped, dump on top of cooled cake, spread evenly on top and serve. Enjoy!img_2944

Recipe from Diane Morrisey on Instagram

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