White Chocolate Banana Cake Recipes

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.

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'.

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
• Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
• Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.

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.