Banana Cake with PB and Chocolate Ganache Frosting

Cake

• 1 stick of softened butter (1/2 cup)
• 1 1/2 cups granulated sugar
• 2 beaten eggs
• 1 cup mashed ripe bananas (about 3-4 bananas depending on size)
• a splash of vanilla extract
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 3/4 cup buttermilk

Peanut Butter Frosting

• 1 stick of softened butter (1/2 cup)
• 1/2 cup of peanut butter (crunchy or smooth will work)
• 2 cups of powdered sugar
• 1 teaspoon of vanilla extract
• 2 or 3 tablespoons of milk

Chocolate Ganache

• 1/2 cup heavy whipping cream
• 3/4 cup semi-sweet chocolate chips (Make sure these are pre-measured and in a mixing bowl ready to go.)

1. For the cake...Pre-heat the oven to 350 degrees. Cream the butter and sugar together for a couple of minutes until smooth.
2. Add the eggs, mix again. Next mix in the bananas, vanilla, flour, salt and baking soda. Gradually blend in the buttermilk.
3. Spread into a buttered 13 x 9 pan. Bake for about 20 minutes, checking a little before using a toothpick.
4. Let cool completely before putting the frosting on top.
5. For the PB frosting...add the stick of butter into a bowl and beat for 30 seconds so it is smooth, then add the peanut butter. Mix both until they are smooth.
6. Add the vanilla extract, mix again. Then add one cup of the powdered sugar, mix for a minute. Add the second cup, mix for another minute. Then add a few tablespoons of milk and mix until everything is combined.
7. For the chocolate ganache...In a small saucepan on the stove top, bring the cream to a simmer. Never leave and stir the entire time so the cream doesn't burn. Once it starts to simmer, pour the cream over the chocolate chips. Try and cover all of the chips with the cream.
8. If possible, place something over the bowl to trap the heat in. Keep the lid there for a minute. Remove the lid and slowly start and stir the cream and chocolate together. Try and do a stirring and folding method. It needs to be combined but you don't want to over mix.
9. In other ganache recipes, the chocolate is supposed to sit out and harden a little. With this one, we want the chocolate to stay soft. More like a sauce or a frosting so we can swirl.
10. For assembly...once the cake is totally cool, first frost with the PB mixture. Spread it so the whole cake is covered. Then add the chocolate in globs or dollops. Grab a butter knife and swirl the chocolate all around. It should look marbled. Maybe let it all sit for a few minute to set then it will be ready to eat.