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White Chocolate Banana Cake Recipe

White Chocolate Banana Cake Recipe photo by Taste of Home

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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.

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White Chocolate Banana Cake Recipe

Prep: 30 min. Bake: 25 min. + cooling

Yield: 12-16 Servings

30 25 55

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 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.

Nutritional 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.

Originally published as White Chocolate Banana Cake in Country Woman November/December 2004, p29

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Reviews for White Chocolate Banana Cake

White Chocolate Banana Cake

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(11-18) of 18 reviews

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Reviewed on Jan. 06, 2010 by Karenlynn

My family loved this cake. I used less powdered sugar in the icing.

Reviewed on Sep. 16, 2009 by mchenryed

This was a really good cake. I agree with the other folks... too much frosting. Luckily, I read ahead of time and used 4 cups of confectioners sugar and it was still too much. i am guessing 3 - 3.5 cups would cover it.

Reviewed on Jul. 07, 2009 by GoldenAng

I thought this recipe was AWESOME!!! I will definitly prepare it again! Thanks for sharing:)

Reviewed on Mar. 03, 2009 by lisa53202

I agree about the frosting--I use a 1 lb. box (3 1/2 cups) of sugar, and it is plenty sweet!

Reviewed on Oct. 04, 2008 by October13

The cake part was very good, but all you can taste in the frosting is the 5 CUPS of sugar...I would taste the frosting before putting on cake to make sure you like it.

Reviewed on Sep. 18, 2008 by bigcat

Reviewed on May. 27, 2008 by GoldenAng

Mine doesn't look just like the picture but HOT DOG IT IS SUPER GOOD!!!! They definately deserved the award! Thanks sooo much for the recipe!

Reviewed on Mar. 16, 2008 by mbills8778

Absolutely one of the best cakes I've ever made.

M.B. Texas

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