Is it just me, or does banana eating go in spurts? It seems that, when I only buy a few of them, they're gone in a day or two and everybody's looking for more. I can't seem to keep them in the house. Then, all of a sudden, just when I think I've got a handle on the whole "supply and demand" thing, I have bananas turning speckled and black left and right! What is going on?
I recently found myself in this predicament and decided to use it to my advantage. Banana cake it would be. But, not just any banana cake. A White Chocolate Banana Cake with White Chocolate Cream Cheese Frosting!
The original recipe made two small loaf cakes and didn't include any frosting. (Delicious, but some cream cheese frosting couldn't hurt, right?) So......I decided to change the recipe to a layer cake and add something yummy to fill and frost it with.
Now, be warned......this is not a light and airy type of cake. It is full of bananas, coconut, walnuts, and white chocolate. A rather tropical mix, wouldn't you say? If you like carrot cakes, Italian Cream cakes, and the like, I think you'll really enjoy this!
White Chocolate Banana Cake w/ White Chocolate Cream Cheese Frosting
6 ounces white chocolate, (or white chocolate chips)
4 ounces walnuts
2 sticks unsalted butter
2 3/4 cups flour
1 1/4 tsp. baking soda
1 tsp. salt
2 cups mashed bananas (about 4-6 fully ripened) *texture should be rather coarse, not pureed
1 1/2 cups sugar
2 large eggs
3 tblsp. dark rum (or brandy)
1 tsp. vanilla extract
3 1/2 ounces (1 tightly packed cup) shredded coconut (this time I used unsweetened, chopped, but I do prefer the shredded)
3 1/2 ounces good quality white chocolate, chopped
1 pound cream cheese, softened
3 tblsp. unsalted butter, softened
1 tblsp. freshly squeezed lemon juice
1 2/3 cups powdered sugar
For the cake:
If using bar chocolate, chop it into 1/4-1/2" pieces. Break or chop the walnuts into small-medium pieces. Set aside.
Melt the butter and transfer it to the bowl of your mixer to cool slightly. Meanwhile, sift together the flour, baking powder, and salt and set aside.
Add the sugar to the warm butter and beat to mix well. Now, add the eggs, rum (or brandy), and vanilla. Beat on high speed for 5 min. until pale and thick.
Add the bananas and beat just to mix in. The mixture will look a little curdled.....it's o.k.
Gradually add the sifted dry ingredients, on low speed, and beat only until completely incorporated. The mixture doesn't have to look smooth.
Now, stir in the coconut, walnuts, and chocolate, by hand.
Divide the batter equally between 2 (8") round cake pans that have been greased, floured, and have wax paper or parchment circles on the bottoms. Bake at 350 degrees for 35-40 minutes or until they test done. Let them cool about 15 minutes and, then, turn them out onto a rack to cool completely.
Now......you can make the frosting...................
Melt the white chocolate in a bowl, set over a pan of barely simmering water, stirring often. Be very careful, as white chocolate is very sensitive to heat. Set aside to cool slightly.
Beat the cream cheese and butter, at medium speed, until smooth and creamy. Add the melted chocolate and mix until blended.
Add the lemon juice, vanilla extract, and powdered sugar and mix until blended. Increase to high speed and beat until smooth and creamy.
After the cake layers have cooled, place one on a serving plate. (I like to place wax paper strips underneath to protect the plate and keep things a little neater.) Frost the layer, top with the other layer, and then frost the top and sides. Decorate as desired. Remove the wax paper strips and serve or chill to set up a bit.
Now, that's one yummy piece of cake!!
For printable recipe, click here.
Cake recipe adapted from "Maida Heatter's Best Dessert Book Ever"
Frosting recipe from "The Cake Book"