White Chocolate Banana Cake!


 
 
 
I have discovered that any time I post a recipe on here that includes the words 'white chocolate' or 'banana' and especially in combination, the post always takes right off and has a good run!  So, of course, I knew I had to post this cake.   It's  a really moist cake and is special enough for any occasion.  It makes a great birthday cake!    Here is what you will need:
 
1 cup butter (2 sticks)
2 cups sugar
3 large eggs
2 tsp. vanilla
1 cup mashed bananas
3 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup buttermilk
4 oz. white chocolate melted
 
 
Cream Cheese Frosting
 
2 (8 oz.) blocks of cream cheese (softened)
1 stick of butter, softened (1/2 cup)
2 lbs. confectioners sugar
2 tsp. vanilla
1 cup pecans, chopped
 
Preheat oven to 350 degrees.
 
In a large mixing bowl cream the butter and sugar.  Add the eggs one at a time, beating after each addition.  Beat in bananas and vanilla.
 
Combine flour, baking powder, baking soda and salt.  Add to the creamed mixture alternating it with the buttermilk.   Fold in the melted white chocolate.
 
Prepare three 9 inch round cake pans by cutting a circle of wax paper or parchment paper to fit in the bottom of each one.  Spray each pan, paper and all with a nonstick baking spray with flour.   Some try to skip lining the pans with the paper, but I would advise you not to.  This is a very moist cake and it will ensure the cake layers don't stick.
 
Bake the cake layers for 25 to 30 minutes.  Remove from oven and allow to cool in the pans for about 20 minutes before turning them out and allowing them to cool completely.
 
To make the cream cheese frosting, cream the cream cheese and the butter together with an electric mixer,  until fluffy.  Slowly add in the sugar until well incorporated and smooth.  Add the vanilla. 
 
Once the cake layers are cool. Stack and frost between each layer on a pretty cake plate.  Frost the top and sides.  This is a lot of cream cheese frosting so you should have plenty to put a good amount between the layers.   This is a three layer cake so it takes more frosting than a two layer cake would.   Sprinkle the chopped pecans over the top of the cake. 
 
 


8 comments:

  1. If you really want to "guild the lily" use black walnuts instead of pecans.

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  2. Have you made this is a 9/13 inch pan? That is easier to take and feeds more. Thanks

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  3. This looks heavenly, will try in the near future for a birthday my friend has coming up! Just had to wipe a little drool from my chin, LOL! Thanks

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  4. Omg!!!!!! Is all ican say...

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  5. I can feel the blood sugars rising as I read the recipe. Oh yes and the cholesterol as well with all that butter. But my it sounds soooooo goooood!

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  6. My grandma made this cake when I was a little girl, it was a "special occasion cake". She is deceased now and never wrote down any recipes. Can't wait to bake for my own special occasions.

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  7. Glad it is low calorie....yummmeeee

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  8. Looks delicious. A must try.

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