Chocolate Banana Cake

Well I always set out with intentions of posting about something other than food, but then I wind up finding something food worthy to post about. Today is no exception. Last week while waiting at the pediatrician's office with my girls I was reading a canadian living magazine (rather odd considering I live in New Jersey). In it was a recipe that caught the attention of not only my four year old but myself. It was for chocolate banana cake. How could you go wrong with that combo I ask? So last week we set out to make the cake. It was YUMMO and I thought I would share the recipe as I definitely plan to make it again in my house.
Chocolate Banana Cake

Cake:
3/4 cup butter, softened
1 cup sugar
3 eggs
1 1/t tsp vanilla
1/2 cup sour cream
3 cups cake flour
1 1/2 tsp baking soda
4 oz semi-sweet chocolate, chopped
1 1/2 cups mashed bananas ( I used closer to 2 cups of mashed bananas)

White Chocolate Icing:
3 cups whipping cream
10 oz white chocolate, chopped
1 tsp vanilla

Dark Chocolate Ganache:
1/2 cup whipping cream
4 oz semi-sweet chocolate, chopped

Garnish:
4 bananas, sliced
1 oz melted chocolate

1. For cake: Cream butter and sugar until fluffy. Beat in eggs, one at a time, then vanilla. Beat in sour cream and banana. Combine flour, baking soda and chocolate. Add in 3 additions to creamed mixture. Mix until wet.

2. Spoon into two greased 8 1/2 inch cake pans. Bake at 350F for 35 to 40 minutes. Let cool on rack for 20 minutes. Remove from pans. Let cool completely.

3. For white chocolate icing: In sauce pan, bring half of cream to a boil, pour over chocolate in bowl, whisking until melted. Add vanilla. Chill until cooled (1 hour, whisking often).

4. Beat chocolate and cream just until ridges hold shape. Beat remaining cream just until soft peaks form. Gently fold cream into chocolate cream.

5. Slice cakes in half horizontally. Spread each layer with about 3/4 cup of white chocolate icing and a layer of sliced bananas. Using a palette knife cover cake with a remaining icing and chill until firm (about 1 1/2 hours).

6. For ganache: bring 1/2 cup cream to a boil, pour over chocolate. Whisk until melted and let cool 20 minutes until room temperature but still pourable. Pour over cake, letting some run down the sides.

7. Drizzle melted chocolate over remaining banana slices and arrange on top of cake.