Banana Apricot Pecan Cake in White Chocolate Ganache

Somewhere between a bread, a coffee cake, and a sweet treat, Banana Apricot Pecan Cake soaked in White Chocolate Ganache becomes the perfect answer to breakfast, coffee break, snack, and dessert!

Banana Apricot Pecan Cake in White Chocolate Ganache

3 cups cake flour
2 cups cane sugar
4½ tsp. baking powder
½ tsp. sea salt
1 vanilla bean
2 large eggs, whisked
1 large banana, smashed
1 cup + 2 Tbs. room temperature butter
1 cup whole milk

1 cup dried apricots, chopped
1 cup candied pecans, chopped

 

8 oz. white chocolate chips
1/3 cup heavy cream

 

Preheat oven to 350 degrees. 

 

Prepare a decorative cake or loaf pan with oil and flour or Baker’s Joy.

 

Combine the cake flour, sugar, baking powder, and salt. 

Whisk for 30 seconds or so. 

 

Use a paring knife to cut the vanilla bean in half and scrape the seeds from the pod. Add the vanilla seeds, eggs, smashed banana, butter, eggs, and milk to the dry ingredients. Hand mix until combined, then beat on high with an electric mixer until light and fluffy, about 3-4 minutes, scraping the bowl down as needed.

 

Fold in the apricots and pecans.

 

Transfer to the prepared pan.

 

 Bake for about 45 minutes, until lightly golden and a toothpick inserted in the center comes out clean. 

 

Cool completely and transfer to a serving plate.

 

Over very low heat, melt the chocolate chips and drizzle in the cream (stirring constantly) until smooth and creamy.

 

Drizzle over the cake, spilling over on the sides so that the cake comes to rest in a pool of creamy ganache.

 

Slice and serve with chopped pecans.