White Chocolate Banana Cake Recipes

BANANA WHITE CHOCOLATE CAKE WITH ICING - ABSOLUTELY DECADENT

Steps:

• Cake: Preheat oven to 350, grease and flour 2 9 inch cake pans.
• Cream butter and sugar until light and fluffy, beat in eggs and vanilla.
• In a separate bowl, sift flour, baking powder, baking soda, cinnamon and salt, add to creamed mixture alternately with the mashed bananas.
• Fold in the chopped white chocolate and divide mixture into into pans, spread evenly.
• Bake 30 minutes or until a tester inserted in center of the cakes comes out clean.
• Allow to cool ten minutes in the pans, then turn out onto a serving plate.
• Cream Cheese Icing: with electric beater cream cheese until smooth, then beat in the butter.
• Reduce speed and add icing sugar beating until smooth, stir in sour cream.
• To Assemble: When completely cool ice and garnish with large white chocolate curls made using a vegetable peeler.
• Note: have made this using layer cake pans as well as in a 9x13 pan which makes for a great 'bake and take'.

WHITE CHOCOLATE BANANA CAKE

Steps:

• Cake: Preheat oven to 350°F Grease two 8" round cake pans and line with waxed paper.
• Combine flour, baking powder, baking soda and salt. Cream shortening, sugar and eggs on high speed until light and fluffy.
• Add banana and vanilla. Add dry ingredients on low speed, alternating with buttermilk, mixing lightly after each addition.
• Stir in grated chocolate. Spread batter evenly in greased pans.
• Bake at 350F for 30-35 minutes. Cool 10 minutes, then remove from pans and cool completely on wire racks.
• Frosting:.
• Beat all ingredients together at high speed until smooth and light. Use just enough to make a spreading consistency.
• Frost cake layers. Decorate with chocolate curls.

BANANA CAKE WITH PRALINE FILLING & WHITE CHOCOLATE GANACHE RECIPE - (4.3/5)

Steps:

• Cake: Preheat the oven to 350F degrees. Butter three 9-inch round cake pans. Line the bottom of each pan with parchment paper or wax paper. Sift together the flour, baking powder, cinnamon, and salt. Set aside dry ingredients. In a food processor or blender, process the milk and banana into a smooth light puree. Set aside. In a large bowl cream together the butter and sugar until light and fluffy. On medium high speed, beat in egg whites 2-3 at a time until smooth. Scraping down the sides of the bowl between egg additions. With the mixer on low speed add the dry ingredients and banana puree alternately in 2-3 additions, beating until just blended. Scrape down the sides of the bowl and beat on medium-high speed for 1-minute. Divide the batter among the cake pans. Bake for 20-25 minutes or until a cake tester comes out clean when inserted into the center of each cake. Let the cake layers cool in the pan for 10 minutes. Then turn out onto a wired rack and remove the paper liners. Then cool completely one hour. To assemble the cake, put one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half of the praline filling, leaving a 1/4″-inch margin around the edges. place the second layer on top, again flat side up, cover it with remaining filling. Finally add the third layer and frost the sides and top with the white chocolate ganache. Garnish with sugared pecans. Praline Filling With a large chef's knife chop the pecans. Or pulse in a food processor being careful not to turn into paste. Add the sugared pecans to the white chocolate ganache and stir to mix well. Sugared Pecans Place the pecans in a medium sauce pan, add water to cover, and heat to a boiling. Boil the pecans slowly until they are swollen and soft 5-8 minutes. Drain the nuts well in a sieve for about 5 minutes. (Do not pat dry; the nuts must remain damp.) While the nuts are draining, heat the oil in a large heavy saucepan or deep fat fryer t0 350F degrees. Set half of the nuts aside. Dust the remaining nuts in the sieve with 1/2 cup of powdered sugar. Shake the sieve to coat the nuts evenly, letting any excess sugar fall away. Immediately add the coated nuts to the hot oil. Fry until golden brown about 2-3 minutes. Using a slotted spoon scoop the nuts out and drain them on several thickness of paper towels. Repeat the process with the remaining nuts. White Chocolate Ganache Put the white chocolate in a medium heat proof bowl. In a small sauce bring 1/2 cup of the cream to a boil. Pour the hot cream over the chocolate. Let stand for 1-minute, then whisk until smooth. Let the white chocolate cream stand until cooled to room temperature. In a chilled bowl with chilled beaters beat the remaining 2 cups of heavy cream and vanilla until softly whipped. Stir in the white chocolate cream and beat until fairly stiff. taking care not to over beat, which would cause the ganache to separate.

BANANA CAKE WITH WHITE CHOCOLATE MACADAMIA FROSTING

Steps:

• Preheat the oven to 350 degrees F. Place 12 cupcake liners into a cupcake pan.
• In a medium bowl, cream the white sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, pudding mix and baking powder. Then add to the creamed mixture and mix well. Pour in the buttermilk and stir until the batter is smooth. Stir in the mashed banana. Pour or spoon the batter into the cupcake liners in the cupcake pan. Bake until the cake springs back to the touch, 18 to 20 minutes. Test cake doneness approximately 15 minutes into baking time. Cool.
• To assemble: Frost the cooled cupcakes with the Buttercream Frosting. Roll the cupcake tops and sides in the macadamia nuts.
• Slowly combine the butter into the confectioners' sugar, 1/2 cup at a time. After well incorporated, add white chocolate and vanilla. Whip well until light and fluffy.