Hunka Chunka Banana Love

Patrick Meyer

By
@patrickmeyer

A flavorful banana nut cake baked with dark chocolate, topped with fresh banana butter cream, and dipped in smooth chocolate ganache.


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Rating:

Comments:

Serves:

24

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

CAKE

4
ripe bananas, mashed
2 c
sugar
4
eggs, beaten
1 c
canola oil
2 1/2 c
all-purpose flour
1 1/2 tsp
baking soda
1 tsp
salt
1 1/2 c
chopped pecans
1 c
semi-sweet mini chocloate chips

FROSTING

1 c
butter, softened
1
small banana, mashed
2 lb
powdered sugar
2 tsp
vanilla extract

GARNISH

2 c
semi-sweet chocolate chips
1 1/3 c
heavy cream
24
dried banana chips

Directions Step-By-Step

1
Preheat oven to 300 degrees. In a large bowl, mix by hand bananas, sugar, eggs and oil in a bowl until well blended. Add flour, baking soda and salt; mix until combined. Fold in pecans and dark chocolate chips. Dip batter into cupcake liners, 2/3 full. Bake for 26 minutes. Test with toothpick or cake tester before removing from the oven.
2
In a stand mixer, beat butter and banana on medium speed until butter is smooth. Slowly add powdered sugar. Add vanilla extract. Beat on medium speed for 3 minutes. If frosting is stiff, add milk by the Tablespoon. If soft, add powdered sugar slowly.
When cupcakes are cool, pipe the banana butter cream high on top with a pastry bag using a large, round frosting tip. Place frosted cupcakes in refrigerator for 10 minutes until the frosting is slightly stiff.
3
While cupcakes are in the refrigerator, mix the semi-sweet chocolate chips and the heavy cream in a double boiler. Stir constantly until all the chocolate chips are melted. Place banana chip on top of banana buttercream and drizzle ganache over cupcake OR freeze cupcake for 15 minutes and dip in ganache, bring cupcake to room temperature then place a banana chip on top.
Share this with your friends and family to enjoy!

About this Recipe

Course/Dish: Cakes, Muffins, Sweet Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy