This one’s for all the banana bread lovers, peanut butter addicts, and chocolate devotees—because this Banana Cake with Peanut Butter Frosting and Chocolate Ganache brings them all together in one seriously decadent dessert. It’s tender, rich, deeply flavorful, and finished with a fudgy ganache drizzle that makes it just a little too easy to keep going back for another slice.
About The Recipe
You know those overripe bananas that are too far gone for snacking but perfect for baking? This is exactly what they’re made for. I created this recipe to take banana cake to the next level—no more dry crumbs or overly sweet loaves. This version is fluffy and moist, made with buttermilk for extra tenderness and just the right balance of banana flavor.
But the star here isn’t just the cake—it’s the whole package. We’ve got a fluffy peanut butter buttercream that spreads like a dream, and a rich chocolate ganache that drips beautifully down the sides. The combination is out of this world. Think of it like a layered, bakery-style upgrade to your favorite banana bread—with all the elegance of a show-stopping dessert.
It’s the kind of cake I pull out for birthdays, family dinners, or honestly… just because I had bananas to use up and wanted to treat myself. And yes, it’s even better the next day!
Reasons You Will Love This Banana Cake
- Moist, tender banana layers – Made with real banana puree, buttermilk, and melted butter for unbeatable flavor and texture.
- Fluffy peanut butter frosting – Rich, creamy, and not too sweet. It pairs perfectly with the banana cake.
- Fudgy chocolate ganache drizzle – Because chocolate + peanut butter + banana = dessert heaven.
- Easy to prep ahead – The cake layers can be baked and frozen, making it a great option for entertaining or birthday prep.
- The ultimate flavor trio – If you love classic comfort with a bakery-worthy twist, this is your cake.
- Freezer-friendly and sliceable – Layer, chill, and slice like a pro.
Equipment Needed
Here’s everything I used to make this cake turn out just right:
- Mixing bowls – One for wet ingredients, one for dry, and one for banana puree.
- Fine mesh strainer – To strain banana juice and sift flour and pudding mix.
- Whisk and rubber spatula – For blending the batter smoothly and scraping bowls clean.
- ¼ Sheet Pan (or two 8-inch round pans) – To bake your cake layer evenly.
- Offset spatula – For smoothing buttercream and ganache.
- Cake ring or round cutter – Optional, but helpful if shaping layers from a sheet cake.
- Electric mixer – For whipping up the peanut butter buttercream to perfect fluffiness.
- Microwave-safe bowl – To gently melt and pour the ganache.
- Parchment paper – To line the pan and help release the cake cleanly.
Ingredients
For the Banana Cake:
Dry Ingredients:
- 200g (1½ cups) all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 tablespoon + 1½ teaspoons instant Clearjel or 3 tablespoons vanilla instant pudding mix
- 200g (1 cup) granulated sugar
Wet Ingredients:
- 2½ large or 3 small overripe bananas (brown/black peel)
- ¼ cup banana juice (reserved from thawing) + water to equal ¼ cup if needed
- 2 large eggs
- ¾ cup buttermilk
- ¼ cup + 1 tablespoon vegetable oil
- 1½ teaspoons vanilla extract
- 4 oz (1 stick) salted butter, melted
For the Peanut Butter Buttercream:
- 1 batch of prepared fluffy peanut butter buttercream (see notes if needed)
For the Chocolate Ganache:
- 1 batch of rich chocolate ganache (cooled and thickened for filling, melted for topping)
How To Make The Banana Cake
Step 1: Prepare the Banana Puree
If using frozen bananas, thaw them in a bowl of hot water until very soft. Remove the peels and gently squeeze the bananas into a fine mesh strainer over a bowl to collect any banana juice.
Mash the strained bananas until smooth—about 130g (a generous ½ cup) of puree.
Step 2: Mix Wet and Dry Ingredients
Preheat the oven to 325°F (165°C) and line a ¼ sheet pan with parchment paper. Spray the bottom and sides with nonstick spray.
In one bowl, whisk together banana puree, eggs, banana juice + water, buttermilk, oil, and vanilla until smooth.
In a separate large bowl, sift together all dry ingredients: flour, baking powder, baking soda, salt, Clearjel or pudding mix, and sugar.
Melt the salted butter and set aside.
Step 3: Combine the Batter and Bake
Pour the wet ingredients into the dry and whisk until mostly combined. Then pour in the melted butter and whisk again until the batter is smooth, shiny, and uniform.
Spread the batter evenly in your prepared pan. Bake at 325°F for 16 minutes, then—without opening the oven—reduce the heat to 300°F and bake for another 6–10 minutes. The cake is done when it springs back to the touch and a toothpick comes out clean with only a few crumbs.
Let the cake cool completely. For easiest layering, wrap and freeze the cake for at least 2 hours or overnight.
Assemble and Decorate
Step 4: Layer the Cake
For the cleanest layers, I like to work with chilled or frozen cake. Use a round cake ring (or just a serrated knife if you prefer) to cut your banana cake into even circles or layers. You can also stack and trim if you’re using traditional round cake pans.
Start with the bottom layer and spread a thick, even layer of the peanut butter buttercream on top. Then add a layer of chocolate ganache—it should be firm enough to hold its shape but still spreadable. Repeat this with each cake layer.
Crumb coat the entire cake in a thin layer of buttercream to lock in crumbs. Chill for 10 minutes to set.
Step 5: Frost and Ganache Drizzle
Frost the entire cake with a final layer of peanut butter buttercream, smoothing the top and sides with an offset spatula. If you’d like, leave a rustic swirl or go for a clean finish—totally up to you.
Warm the remaining ganache until it’s pourable but not hot, then spoon or pipe it around the top edge of the cake and let it drip down the sides. You can also drizzle some on top and swirl it into the buttercream.
Decorate with chopped peanuts, banana chips, or chocolate shavings if you’d like to give it extra flair!
FAQ’s and Troubleshooting
Can I use fresh bananas instead of frozen?
Yes! Just make sure they’re super ripe—mostly dark brown and soft. Frozen bananas tend to release more juice, which helps with moisture, but you can easily substitute fresh mashed banana in the same quantity.
Why use pudding mix or Clearjel?
These ingredients help create structure and a super moist crumb. If you don’t have Clearjel, instant vanilla pudding works great as a swap.
How do I know when the cake is done baking?
Gently touch the center—if it springs back and a toothpick comes out with just a few moist crumbs, it’s ready. Avoid overbaking, or the cake will dry out!
Do I have to freeze the cake before layering?
Not necessarily, but it makes it much easier to cut and stack clean layers—especially if you’re after a polished, bakery-style finish.
Decorating Ideas
- Drizzle with extra ganache and sprinkle chopped roasted peanuts around the top edge.
- Add piped buttercream swirls topped with banana chips or mini peanut butter cups.
- Keep it rustic with swirls of frosting and a casual ganache drip for a homemade vibe.
- Go semi-naked style and show off those beautiful layers.
How To Store
- Room Temperature – Store the frosted cake in a covered cake stand for up to 1 day.
- Refrigerator – Keeps well for 4–5 days. Let slices come to room temp before enjoying.
- Freezer – You can freeze the baked cake (unfrosted) for up to 2 months. Wrap tightly and thaw before layering and decorating.
And that’s it—your new go-to Banana Cake with Peanut Butter Frosting and Chocolate Ganache! Rich, moist, nostalgic, and over-the-top in the best possible way.
