Triple Layer Banana Cake With Peanut Butter Filling & Ganache
  • 3 cups cake flour
  • 1¼ teaspoons baking powder
  • 1 teaspoon soda
  • ½ teaspoon salt
  • 4 ounces (1 stick) + ⅓ cup butter, at room temperature, cut into ½-inch cubes
  • 1¾ cups + 1 tablespoon sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 large very ripe bananas, mashed (about 1 cup)
  • ½ cup + 1 tablespoon buttermilk
Peanut butter filling
  • 2 ounces (1/2 stick) unsalted butter, softened, cut into ½-inch cubes
  • ½ cup smooth peanut butter
  • ½ cup + 2 tablespoons confectioner’s sugar, sifted
  • 1 teaspoon pure vanilla extract
Chocolate Ganache
  • 8 ounces good-quality bittersweet chocolate chips (I like Ghirardelli)
  • 8 ounces good-quality milk chocolate chips (also Ghirardelli)
  • 1½ cups heavy cream
  • 2 tablespoons light corn syrup
  • 12 ounces (3 sticks) butter, cool but not cold, cut into ½-inch cubes
  • Peanut Butter for Piping decoration
  • Peanut Butter Cups, halved for garnish
  1. Preheat the oven to 325F. Coat 3 8-inch round cake pans with Pam Spray w/flour and line the bottoms with parchment paper.
  2. Whisk the cake flour, baking powder, baking soda, and salt in a bowl and set aside.
  3. Beat the all of the butter in the bowl of a stand mixer fitted with a paddle attachment until you reach a light and fluffy consistency (about 5 minutes).
  4. Add the sugar and beat for another 5 minutes.
  5. Add the eggs one at a time.
  6. Lower the speed and incorporate the vanilla and bananas.
  7. Add the flour mixture in three parts, alternating with the buttermilk. Make sure to begin and end with the dry ingredients.
  8. Pour the batter into the 3 prepared pans. Bake for about 30 minutes or until a toothpick inserted in the middle comes out clean.
  9. Cool pans on a rack 30 to 45 minutes. Remove the cakes from the pan and let cool completely.
Peanut butter filling
  1. Beat the butter until smooth in the bowl of a stand mixer fitted with a paddle attachment.
  2. Add the peanut butter and beat until incorporated.
  3. Add the confectioner’s sugar and the vanilla and beat until smooth.
  4. Set aside (Can be made ahead of time.)
Chocolate Ganache
  1. Put the milk chocolate and the dark chocolate in the bowl of the stand mixer.
  2. Bring the cream and the corn syrup to a boil.
  3. Immediately pour the cream mixture over the chocolate.
  4. Do not touch the bowl of the stand mixer for 2 to 3 minutes. Then whisk the chocolate mixture by hand until it is silky and smooth. Set aside.
  5. Once the chocolate mixture has cooled to room temperature, use the paddle attachment to beat it as you gradually add the butter to it. I had to place this in a fridge for a while to thicken it.
  1. Place one layer on a cake plate and spread half of the pb filling on.
  2. Add 1¼ cups of the chocolate ganache on top and then I place in fridge 15 mins to firm it.
  3. Add second layer of cake and top with the rest of the peanut butter filling. Again, spread on 1¼ cups ganache and chill for 15 minutes.
  4. Place third layer on top and use rest of the frosting to coat the cake. (You can do a thin crumb coat layer and chill 15 minutes. Then, spread on the rest. I had a little left over but not tons.)
  5. Pipe on peanut butte circles and top with Reese's halves.
  6. Original says you can leave this at room temp but I found the chocolate to get too soft and kept mine in the fridge.
  7. Recipe adapted from the book, Baked Elements
Recipe by Hugs and Cookies XOXO at