Wanting to whip me up something special for Mother’s Day last year (and inspired by a local restaurant's Italian Walnut Cake), Ron found this delicious recipe of White Chocolate Banana Cake. To call this dense cake scrumptious is an understatement! Although it takes a bit of work, it’s well-worth the effort…so if you’re looking for a special cake recipe for Mother’s Day, birthday, anniversary or family gathering, this is definitely one to put on the menu.
White Chocolate Banana Cake
½ cup shortening
2 cups sugar
1 ½ cups mashed ripe bananas (about 3)
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
4 squares (1 ounce each) white baking chocolate (melted and cooled)
CREAM CHEESE FROSTING
1 packages (8 ounces) cream cheese, softened
¾ cup butter, softened
1 teaspoon vanilla extract
5 cups confectioners’ sugar
½ cup (or more!) finely chopped pecans, toasted
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in melted chocolate.
Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely.
For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar. Spread between layers and over the top and sides of cake. Sprinkle with pecans. Store in refrigerator. Yields 12-16 servings.
Note: Ron and I LOVE toasted pecans, so we end up toasting a whole bag (about 2 cups) and sprinkle the nuts between layers, pat them around the sides and then on top. YUM!