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Banana Cake with Praline Filling and White Chocolate Ganache

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This 3 layer banana cake is filled with a pecan praline filling and topped with a creamy white chocolate ganache.

slice of banana cake on a plate with pecans

I can’t believe this is already the 4th installment of The Cake Slice Bakers. And this month’s choice was a Banana Cake with Praline Filling and White Chocolate Ganache. And I have to say, I think this one just may have been my favorite so far.

First of all, for all of you who think they wouldn’t like this because white chocolate isn’t your thing, I didn’t think it tasted at all of white chocolate. Usually white chocolate is quite sweet, but I thought the ganache had the perfect amount of sweetness to it. And the cake didn’t taste overly like banana – I thought it was just perfect. The only thing I wish I would have done differently would have been to add more praline filling, because I loved it!!

This is definitely one I’d recommend and make again!

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slice of banana cake on a plate with pecans

Banana Cake with Praline Filling and White Chocolate Ganache

  • Author: Deborah Harroun
  • Category: Dessert
  • Method: Baked
Print Recipe

Description

This 3 layer banana cake is filled with a pecan praline filling and topped with a creamy white chocolate ganache.

Scale

Ingredients

Cake:

  • 3 cups of cake flour
  • 3 and 1/2 teaspoons of baking powder
  • 1 and 1/2 teaspoons of cinnamon
  • 1/2 teaspoon of salt
  • 3/4 cup of milk
  • 1/2 cup of ripe mashed bananas
  • 8 ounces of softened unsalted butter
  • 2 cups of sugar
  • 7 egg whites

Praline Filling:

  • 1 cup sugared pecans, cooled
  • 1 and 1/2 cups white chocolate ganache

Sugared Pecans:

  • 1 and 1/2 cups pecan halves
  • 3 cups vegetable oil
  • 1 cup confectioners sugar

White Chocolate Ganache:

  • 8 ounces of white chocolate chopped
  • 2 and 1/2 cups of heavy cream
  • 1 and 1/2 teaspoons vanilla extract

Instructions

For the Cake:

  1. Preheat the oven to 350F degrees. Butter three 9-inch round cake pans. Line the bottom of each pan with parchment paper or wax paper.
  2. Sift together the flour, baking powder, cinnamon, and salt. Set aside dry ingredients. In a food processor or blender, process the milk and banana into a smooth light puree. Set aside.
  3. In a large bowl cream together the butter and sugar until light and fluffy. On medium high speed, beat in egg whites 2-3 at a time until smooth. Scraping down the sides of the bowl between egg additions.
  4. With the mixer on low speed add the dry ingredients and banana puree alternately in 2-3 additions, beating until just blended. Scrape down the sides of the bowl and beat on medium-high speed for 1-minute. Divide the batter among the cake pans.
  5. Bake for 20-25 minutes or until a cake tester comes out clean when inserted into the center of each cake. Let the cake layers cool in the pan for 10 minutes. Then turn out onto a wired rack and remove the paper liners. Then cool completely one hour.
  6. To assemble the cake, put one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half of the praline filling, leaving a 1/4″-inch margin around the edges. place the second layer on top, again flat side up, cover it with remaining filling. Finally add the third layer and frost the sides and top with the white chocolate ganache. Garnish with sugared pecans.

For the Praline Filling:

  1. With a large chef’s knife chop the pecans. Or pulse in a food processor being careful not to turn into paste.
  2. Add the sugared pecans to the white chocolate ganache and stir to mix well.

For the Sugared Pecans:

  1. Place the pecans in a medium sauce pan, add water to cover, and heat to a boiling. Boil the pecans slowly until they are swollen and soft 5-8 minutes. Drain the nuts well in a sieve for about 5 minutes. (Do not pat dry; the nuts must remain damp.)
  2. While the nuts are draining, heat the oil in a large heavy saucepan or deep fat fryer t0 350F degrees.
  3. Set half of the nuts aside. Dust the remaining nuts in the sieve with 1/2 cup of powdered sugar. Shake the sieve to coat the nuts evenly, letting any excess sugar fall away. Immediately add the coated nuts to the hot oil. Fry until golden brown about 2-3 minutes. Using a slotted spoon scoop the nuts out and drain them on several thickness of paper towels. Repeat the process with the remaining nuts.

For the White Chocolate Ganache:

  1. Put the white chocolate in a medium heat proof bowl. In a small sauce bring 1/2 cup of the cream to a boil. Pour the hot cream over the chocolate. Let stand for 1-minute, then whisk until smooth. Let the white chocolate cream stand until cooled to room temperature.
  2. In a chilled bowl with chilled beaters beat the remaining 2 cups of heavy cream and vanilla until softly whipped. Stir in the white chocolate cream and beat until fairly stiff. taking care not over beat, which would cause the ganache to separate.

Recipe Notes:

From Sky High: Irresistible Triple Layer Cakes

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Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

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Comments

  2. kimberleyblue says

    I have an awesome recipe for a banana cake with white chocolate frosting – but praline isn’t included! This will have to be my next banana cake – yum!

    Reply

  5. Kristen says

    Look how gorgeous and tall that cake is! Yum!
    I am always so impressed how you manage to be involved in so many blog events. You rock 🙂 How are you feeling?

    Reply

  9. Laura says

    Hey tomorrow on Studio 5 they are talking about Utah food blogs and they showed yours as part of their teaser. Are you gonna be on there? I don’t know what context they are doing the story.

    Reply

  10. Elle says

    Gorgeous! I’ve always wanted to make a triple layer cake–it seems so decadent! this one looks like a great place to start…

    Reply

  12. Grace says

    your cake looks perfectly-executed, deborah. even though i missed the deadline, you’ve convinced me to make it anyway! 🙂

    Reply

  13. steph- whisk/spoon says

    it looks gorgeous! you are right–the white chocolate frosting had the perfect amount of sweetness.

    Reply

  15. kristina says

    So beautiful and impressive!

    I’d been intimidated by the Sky High book, so very glad to know that the recipes are indeed doable and tasty.

    K x

    Reply

  17. kellypea says

    This cake is gorgeous — and I love the idea of bananas & praline. I'm in the mood for cake, so it's probably a good thing that's not at my house right now.

    Reply

  19. Vij says

    Hi ya
    This is my first time here. You have a lovely space. I am sure that I will be visiting you often.
    Yummy n moist cake! looks perfect.

    Reply

  21. ashley says

    sounds like perfection. i’m glad to know its not overly sweet! i normally skip recipes with white chocolate but this sounds so perfect!

    Reply

  22. Paula says

    Whoa, you need a ladder to slice that baby! This is one upscale banana cake. Those sugared pecans are a great touch. This would make my hubby happy.

    Reply

  24. TeaLady says

    Your cake turned out quite well. The frosting wasn’t as sweet as I thought it would be and that was a plus. Yours turned out higher than mine. Pretty!!

    Reply

  25. HoneyB says

    I love it! It is beautiful! I would love to eat some too so its a good thing its at your house and not mine! ;o)

    Reply

  28. Kara says

    This sounds fantastic. I love bananas, white chocolate, and pralines, so this is definitely going in my “to try” folder!

    Reply