Banana Chocolate Cake Recipe – Pecan Ganache & Coffee Delight

Last Updated on 2 months by Neha Deshmukh

Banana Chocolate Cake Recipe – Pecan Ganache & Coffee Delight

Hey everyone! If you’re anything like me, the smell of a warm, chocolatey cake baking in the oven is pure comfort. And this Banana Chocolate Cake? It’s taken that comfort to a whole new level. I first made this for a friend’s birthday, and it was gone in minutes. The pecan ganache and hint of coffee just elevate everything. Trust me, you’ll want to make this one!

Why You’ll Love This Recipe

This isn’t just any banana cake. It’s incredibly moist, thanks to a secret ingredient (we’ll get to that!). The rich chocolate ganache, studded with crunchy pecans, is the perfect finishing touch. Plus, the subtle coffee flavor enhances the chocolate without being overpowering. It’s easy enough for a weeknight bake, but special enough for a celebration. And who doesn’t love a good banana cake?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cup all purpose flour (240g)
• 1.5 teaspoon baking powder (7.5ml)
• 0.5 teaspoon baking soda (2.5ml)
• 0.5 teaspoon salt (2.5ml)
• 1 teaspoon cinnamon powder (5ml)
• 0.5 cup unsalted butter, softened (113g)
• 1 cup granulated white sugar (200g)
• 2 teaspoon vanilla extract (10ml)
• 3 large eggs
• 0.5 cup Greek yogurt (120g)
• 0.25 cup milk (60ml)
• 1 cup mashed banana (about 2 medium bananas)
• 8 oz semi-sweet chocolate chips (226g)
• 0.5 cup heavy cream (120ml)
• 1 teaspoon instant coffee
• 1 teaspoon unsalted butter (5g)
• 0.5 cup chopped pecans (60g)

Ingredient Notes

Let’s talk ingredients! A few things make this cake extra special:

• Greek Yogurt: This is my little secret for a super moist cake. Don’t skip it! It adds a lovely tang and keeps the cake incredibly tender. You can use plain yogurt if you don’t have Greek, but the texture won’t be quite the same.
• Chocolate Chips: Quality matters here. I prefer using good quality semi-sweet chocolate chips – they melt beautifully and give the ganache a richer flavor. Ghirardelli or Callebaut are my go-to’s.
• Coffee: Don’t worry, this won’t make your cake taste like coffee! The instant coffee just deepens the chocolate flavor. It’s a little trick I learned from my grandmother, and it makes all the difference. If you really dislike coffee, you can leave it out (see FAQs).

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Line a 13×9-inch baking pan with parchment paper. This makes removing the cake a breeze!
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set this aside – we’ll need it later.
3. In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy. This usually takes about 3-5 minutes. Add the vanilla extract and mix well.
4. Add the eggs one at a time, mixing well after each addition. Now, stir in the mashed bananas.
5. Here comes the fun part! Alternately add the dry ingredients, Greek yogurt, and milk to the wet mixture in three parts, mixing until just combined. Be careful not to overmix – that can make the cake tough.
6. Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for about 5 minutes before transferring it to a wire rack to cool completely.

While the cake cools, let’s make the ganache!

1. In a double boiler or microwave, melt the chocolate chips, heavy cream, coffee, and butter together. Whisk until smooth and glossy.
2. Pour the ganache over the cooled cake and sprinkle generously with chopped pecans.
3. Slice and serve! Honestly, it’s best enjoyed with a cup of chai.

Expert Tips

• Don’t overbake the cake! It’s better to err on the side of slightly underbaked than dry.
• Make sure your butter is properly softened. It should be room temperature, but not melted.
• For a richer flavor, use dark chocolate chips in the ganache.
• A warm ganache spreads more easily.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with vegan butter, the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and use plant-based yogurt and milk.
• Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend.
• Adjusting Sweetness: Reduce the sugar to ¾ cup for a less sweet cake.
• Spice Level – Cinnamon Boost: Add an extra ½ teaspoon of cinnamon for a warmer, spicier flavor. My friend, Priya, loves this!
• Festive Adaptations – Christmas/Birthday: Add red and green sprinkles for Christmas, or decorate with colorful frosting and candles for a birthday.

Serving Suggestions

This cake is delicious on its own, but here are a few ideas to take it to the next level:

• Serve with a scoop of vanilla ice cream.
• Pair it with a warm cup of chai or coffee.
• Add a dollop of whipped cream.

Storage Instructions

• Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil.

FAQs

Let’s answer some common questions:

• Can this cake be made ahead of time? Yes! You can bake the cake a day ahead and store it at room temperature. Make the ganache and assemble just before serving.
• What is the best way to mash the bananas for this recipe? I like to use a fork, leaving some chunks for texture. But you can also use a potato masher or even a blender for a smoother consistency.
• Can I substitute the pecans with another nut? Absolutely! Walnuts, almonds, or even macadamia nuts would be delicious.
• How can I tell if the cake is fully baked? Insert a toothpick into the center of the cake. If it comes out clean, it’s done!
• Can I make this cake without coffee? Yes, you can! Just omit the instant coffee from the ganache. The chocolate will still be delicious.