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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.
  • Total Time
    Prep: 30 min. Bake: 25 min. + cooling
  • Makes
    12-16 servings


  • 1/2 cup shortening
  • 2 cups sugar
  • 2 large 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


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

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Average Rating:
  • _nlfPA
    Nov 11, 2017

    This is a very good cake and one of my family's' favorites.

  • CanadianChris
    Sep 24, 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.

  • suekg
    Apr 11, 2013

    No comment left

  • mollybe
    Dec 30, 2012

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

  • havetomakedinner
    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!

  • jamieheck
    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!!!

  • Esther
    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.

  • matmelmom
    Jan 13, 2012

    I would never make this cake once - 581 calories per slice!

  • maryvandorin
    Jan 11, 2012

    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.

  • bayrack101
    Aug 31, 2011

    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.