White Chocolate Banana Cake
Total TimePrep: 30 min. Bake: 25 min. + cooling
This is a very good cake and one of my family's' favorites.
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.
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Wonderful - easy - makes good use of those left over banana's
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!
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!!!
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.
I would never make this cake once - 581 calories per slice!
This cake is so moist. I put it in a 9 X 13 pan and bake it 55 minutes. I have made this many times and it is always good.
It has a real banana test, really good. Would make again, did butter instead of shortening. Would try more white chocolate. Frosting I change because of the comments that I appreciate. Only 1/2 cup butter and 3 cups sugar.