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White Chocolate Banana Cake

 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


  • 1/2 cup shortening
  • 2 cups sugar
  • 2 eggs
  • 1-1/2 cups mashed ripe bananas (about 3 medium)
  • 3 teaspoons McCormick® Pure 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
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup butter, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 5 cups confectioners' sugar
  • 1/2 cup finely chopped pecans, toasted


  • 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.
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.