banana cake with walnut buttercream

(Sorry in advance for these photos. I mean, they aren’t normally “top notch” on Bitesize Bakes –i’m still learning– but I fear these are particularly bad so bear with me…)

banana cake with walnut buttercream
Our “5 month ’til the wedding” cake was a Banana cake (Again! see my other recent Banana Cake here). This time though, I made it much bigger, and swapped out the brown sugar buttercream for a walnut variation.

banana cake with walnut buttercream
This tasted great…but was an absolute arse to coat with ganache. I really struggled to leave a smooth finish under those big ol’ chunks of walnut -so much so that I ended up over-working the ganache as it cooled and was left with a weird elephant skin like texture.

banana cake with walnut buttercream

I had purposefully left the walnut chunks large to ensure you got the crunch with your slice, but in hindsight maybe I should have chopped them a tad smaller.

It is a shame because the flavours really worked well together. The walnut helped balance out the sweetness and was a nice texture that cut in too.

banana cake with walnut buttercream

Do you have any ganache saving tips you can impart onto me for next time? Would LOVE to hear them if you do….

banana cake with walnut buttercream

If you fancy a go at the Banana sponge (which I do recommend), here’s what I used:

180g butter
200g caster sugar
100g light soft brown sugar
4 eggs
1tsp baking powder and bi carb
460 self raising
575g banana mashed (the older and softer the better

Cream the butter and sugar together until smooth. Beat in the eggs, one at a time. Then fold in the banana, flour, baking powder and bi carb. Pop it in the oven (mine filled x2 8 inch rounds) at 180 degrees for around 45mins or until a skewer comes out clean and it is golden brown in colour.

The toppings were a tad experimental on this one. Below is the buttercream I used, but I have left out the ganache. It didn’t set right and would be weird to share something that I didn’t think was quite right. 

1 tsp vanilla bean paste
250g butter
300g icing sugar
approx. 2 handfuls of walnuts, chopped

The buttercream was a standard vanilla buttercream (vanilla, butter, icing sugar whipped until smooth, to taste). After those ingredients are completely combined, fold in the chopped walnuts. Sandwich the two layers together with the walnut buttercream and leave it to set in the fridge, whilst you make the milk chocolate ganache to cover it.

To finish, I covered my cake with milk chocolate ganache and finished with some gold stars.

Again, if anyone has any chocolate saving hacks, I am all ears!! There must be a way to save it in the future!!

7 Comments on “Banana Cake with Walnut Buttercream and Chocolate Ganache”

  1. So just trying to get the picture – you put walnut chunks in the buttercream which is under the ganache? That would have made it next to impossible to get a professional smooth coverage on the cake, I would think. Wouldn’t walnut chunks in the filling have been enough to get the crunch you wanted? Just wondering – I am no expert. The banana sponge looks great. Next time I have some ripe bananas, I will definitely try the recipe.

    Liked by 1 person

    • Yep – walnut chunks in the buttercream, which I used to fill and cover the cake with. Maybe next time I will just use the walnut buttercream inside and make a separate batch for the crumb coat. Good idea! Any idea on the ganache? I managed to smooth it but the finish was wrinkled.


  2. So sorry, I have no ganache tips for you. This cake really sounds amazing though. I often put walnuts in my banana bread for that extra crunch, so I can imagine how great this cake must be with the buttercream and everything ! 🙂

    Liked by 1 person

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