• 3 Ratings



  • Heat oven to 350°. Butter and flour two 8-inch cake pans; line bottom of pans with parchment paper.

  • Whisk together flour, baking soda and salt. In another bowl, beat sugar and butter until fluffy, 2 to 3 minutes. Add eggs to butter mixture one at a time, beating after each. Stir in mashed bananas and vanilla. Beat in half of the flour mixture, followed by the buttermilk and then remaining flour mixture. Pour batter evenly into cake pans. Bake at 350° for 35 to 40 minutes, until a toothpick inserted in the middle of the cake comes out clean. Cool in pans for 15 minutes, then turn onto wire racks and cool.

  • Place chopped chocolate in the bowl of a stand mixer. Bring cream to a low boil, then pour over chocolate; stir until smooth. Place bowl onto stand mixer fitted with whisk attachment. Beat on medium-high speed until fluffy, 5 to 7 minutes; let stand 10 minutes.

  • Trim cakes to flatten tops. Carefully slice each cake in half horizontally, creating 4 layers. Place one layer on stand; spread on strawberry preserves. Top with another layer. Spread 2/3 cup of the ganache on top. Stack on another layer. Spread on pineapple preserves. Top with final layer. Ice cake with remaining ganache. Scatter walnuts over the top and place cherries in the center of the cake. (Cake may be easier to slice if refrigerated for 1 hour before serving.)

Nutrition Facts

516 calories; 28 g total fat; 103 mg cholesterol; 266 mg sodium. 65 g carbohydrates; 6 g protein;


3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1