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White Chocolate Banana Cake

When I mentioned the recipe contest to my husband, he immediately suggested I enter this extra special cake. Packed with ripe bananas and white chocolate in the batter, it tastes wonderful even without the frosting.

12-16 ServingsPrep: 30 min. Bake: 25 min. + cooling

Ingredients

1/2 cup shortening
2 cups sugar
2 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 ounces white baking chocolate, melted and cooled
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
3/4 cup butter, softened
1 teaspoon vanilla extract
5 cups confectioners' sugar
1/2 cup finely chopped pecans, toasted

Directions

In a large bowl, cream shortening and sugar until light and fluffy.
Add eggs, one at a time, beating will after each addition. Beat in
bananas and vanilla. Combine the flour, baking powder, baking soda
and salt; add to creamed mixture alternately with buttermilk,
beating well after each addition. Fold in chocolate.
Pour into three greased and floured 9-in. round baking pan. Bake at

2 of 2

White Chocolate Banana Cake (continued)

Directions (continued)

350° for 25-30 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing cake
from pans to wire racks to cool completely.
For frosting, in a large bowl, beat the cream cheese, butter and
vanilla until smooth. Gradually beat in confectioners' sugar. Spread
between layers and over top and sides of cake. Sprinkle with pecans.
Store in refrigerator. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 slice) equals 581 calories, 24 g fat (11 g saturated fat), 66 mg cholesterol, 294 mg sodium, 88 g carbohydrate, 1 g fiber, 6 g protein.