Banana Nut Cake with Sour Cream Ganache and Swiss Meringue Buttercrteam

This is a very yummy-moist cake and very child friendly- in fact, I made this with my toddler very recently. What toddler wouldn’t love mashing bananas?? Keep them away from the double boiler, but the cake itself all mixes in one bowl so it’s a very easy recipe for little hands to help:)

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Wacky!! On my end it posted and now it's not there. Sorry!! Ok, here it is again:

Banana Nut Cake : 2 1/2 cups all-purpose flour 1 2/3 cups granulated sugar 1 1/4 cups mashed very ripe bananas (about 3) 2/3 cup unsalted butter, softened 2/3 cup finely chopped walnuts 2/3 cup buttermilk 2 teaspoons vanilla 1 1/4 teaspoons baking powder 1 1/4 teaspoons baking soda 3/4 teaspoon salt 3 eggs Preheat oven to 350 F. Grease bottom and sides of 2- 9" round cake pans. In a large mixing bowl add all ingredients and beat for about a minute on low, scraping sides of bowl. Beat on medium speed for 3-5 minutes to develop the cakes structure, scraping sides of bowl occasionally. Pour into pans and bake for 35-40 minutes, or until toothpick inserted comes out clean. Place pans on cooling rack and cool completely.

Sour Cream Ganache (for filling): 6 ounces bittersweet chocolate 3 ounces good quality milk chocolate 1/2 cup plus 1/3 cup sour cream In a double boiler set over hot water, melt the chocolate. Remove from heat and add the sour cream. Stir with a rubber spatula until uniform in color. Use at once or store. When ready to use soften by placing the bowl in a water bath or microwave for a few seconds and stir.

Swiss Meringue Buttercream (this makes 10 cups so you will have lots leftover-stores very well): 1 1/2 cups egg whites (at room temperature) 3 cups sugar 3 pounds unsalted butter (at room temperature) 1 tablespoon vanilla Combine the egg whites and sugar on top of a double boiler and whisk until well blended and stir constantly over hot water until the mixture is hot to the touch. Transfer right away to a large mixing bowl and beat on high with the whip attachment until the meringue is cool and forms stiff peaks. Reduce the heat to medium speed and slowly add the butter half a stick at a time (or 1/4 cup). When the butter is all added it should be thick and creamy. Add the vanilla and whip just until blended.