Best White Chocolate And Banana Cake Recipes

Banana Layer Cake with White Chocolate-Cream Cheese Frosting and Walnuts image

Provided by Susan Murphy

Yield Makes 12 servings

Number Of Ingredients 17

Cake
2 6.4-ounce packages banana muffin mix
1 cup mashed ripe bananas (about 2)
2 large eggs
3 tablespoons vegetable oil
2/3 cup whole milk
2 large egg whites
2 tablespoons sugar
Frosting
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
12 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup powdered sugar
2 1/4 teaspoons vanilla extract
3/4 teaspoon fresh lemon juice
3 ripe bananas
1 cup walnuts (4 ounces), toasted, chopped

Steps:

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 11/2-inch-high sides. Combine banana muffin mix, mashed ripe bananas, eggs, vegetable oil, and whole milk in large bowl. Using electric mixer, beat mixture at medium speed until well blended, about 2 minutes. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until mixture is stiff but not dry. Fold egg whites into batter in 2 additions. Divide cake batter between prepared pans. Bake cake batter until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Turn out cakes onto racks and cool completely.
For frosting:
Stir chopped white chocolate in top of double boiler over barely simmering water until almost melted. Remove from over water; stir white chocolate until smooth. Cool to lukewarm, about 4 minutes. Beat cream cheese and unsalted butter in large bowl until fluffy. Gradually beat in lukewarm white chocolate, then powdered sugar, vanilla extract, and lemon juice.
Place 1 cake layer on platter. Spread with 1 1/3 cups white chocolate-cream cheese frosting. Thinly slice 2 bananas. Arrange banana slices over frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Press toasted chopped walnuts into frosting on sides of cake. Refrigerate cake until frosting is set, at least 2 hours and up to 1 day.
Slice remaining banana; arrange slices atop cake and serve.

WHITE CHOCOLATE AND BANANA CAKE image

Categories Apple

Number Of Ingredients 13

6 ounces white chocolate
4 ounces (1 cup) walnuts
8 ounces (2 sticks) unsalted butter (melted)
2 ¾ cups flour
1 ¼ teaspoon baking soda
1 teaspoon salt
4 to 6 ripened bananas (to make 2 cups mashed)
1 ½ cups granulated sugar
2 large eggs
3 tablespoons dark rum or brandy
1 teaspoon vanilla extract
3 ½ ounces (1 firmly packed cup) shredded coconut
Optional: sesame seeds (to sprinkle on top)

Steps:

Preheat oven to 350F. Butter two 6-cup loaf pans, 8 ½ x 4 ½ x 2 ¾ .Dust the pans with fine bread crumbs or toasted or untoasted wheat germ. Chop the chocolate into ¼ - ½ inch pieces. Break up the walnuts in to medium-small pieces. Sift together flour, baking soda, and salt. Mash the bananas until coarse, not pureed. Beat sugar and butter to mix well. Add eggs, rum and vanilla and beat at high speed for 5 minutes until pale and thick. Add bananas and beat just to mix. Add the dry ingredients and beat only until thoroughly incorporated (the mixture does not have to be smooth-it will be lumpy because of the bananas.) Stir in chocolate, coconut and walnuts. Bake for 1 hour to 1 hour and 15 minutes. Cover the pans loosely with foil during last 20 minutes of baking to prevent browning. Cool in pans about 15 minutes before removing from pans.