White Chocolate Banana Cake Recipe
White Chocolate Banana Cake Recipe photo by Taste of Home

White Chocolate Banana Cake Recipe

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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.
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES:12-16 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES: 12-16 servings


  • 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
  • 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

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.


  1. 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.
  2. 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.
  3. 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.
Originally published as White Chocolate Banana Cake in Country Woman November/December 2004, p29

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Reviewed Sep. 24, 2013 Edited Sep. 26, 2013

"I have always received rave reviews whenever I have made this cake - even from some people who claimed not to be banana cake lovers. It has always come out so moist - yum! I have followed the suggestion of previous reviewers and added less icing sugar to the frosting."

Reviewed Dec. 30, 2012

"Wonderful - easy - makes good use of those left over banana's"

Reviewed Oct. 9, 2012

"Very good, moist cake. Used melted semi sweet chocolate chips instead of white chocolate and I threw in a couple of cups of blueberries and use blueberry sauce instead of frosting. Delicious!"

Reviewed Sep. 30, 2012

"This is a familly favorite and we make it a lot. It is a wonderful cake and yes, make it the day before you want to eat it. Flavors meld and gets moister with time. Must make in layers like this and not cupcakes or 9x13. Not as moist or good otherwise. I always line bottom of pans with parchment and make sure not to over cook. Also, icing is always made to taste so taste it before adding more powdered sugar. I usually make with 3.5 to 4 cups of sugar because I want to taste the cream cheese and not just sweetness. Must try!!!"

Reviewed Jul. 26, 2012

"Lovely cake. Gets better next day as flavours meld....."Icing is too sweet," that was my 5 year old grand daughters comment and she is right. I will make again but make icing less sweet. and less of."

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