White Chocolate Banana Cake
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Delicious banana cake with white chocolate cream. I adore banana cakes, breads, muffins… Besides, it is the most delicious way of “getting rid” of the very ripe brown bananas
This recipe is from Magnolia Bakery (New York) and I loved it. I worried it might be too sweet, as it sometimes happens with American cakes, but my worries proved wrong. It was a smashing hit for family and friends! It is also quite impressive as a dessert, so everybody asked us what we celebrate Surprisingly light and fresh for a banana cake with chocolate. If kept in the fridge, the icing becomes crunchy. Delicious!N.B. This recipe is American, so are the measuring units. You can find special cup measuring dishes in shops (even in Ikea).
- White chocolate banana cake
3 cups flour + 1 tbsp baking soda + 3/4 tsp salt + 1/2 tsp baking powder
1 cup butter, softened, room temperature
2 cups sugar
3 big eggs, room temperature
1 1/2 cups ripe bananas, mashed
6 tbsp plain, full fat yogurt or buttermilk
1 1/2 tsp vanilla extract
Decoration: raspberries, hazenuts
Heat the oven at 160 degrees Celsius. Prepare two round baking trays (23 cm and 28 cm diameter, removable bottom); use butter then flour or baking paper.
In a bowl mix the flour, baking soda, baking powder, salt. In another bowl mix the butter until you get a soft cream. Slowly add sugar, mixing well, until the cream becomes fluffy. Add the eggs, one by one, mixing well after each. Add the mashed bananas, then half the flour and mix well. Add the yogurt and vanilla, then the rest of the flour and mix well again. Divide the batter between the 2 baking trays. Take your time to mix very well all the ingredients, every time, and you’ll have a delicious cake.
Bake for 40 – 50 minutes, both baking trays at the same time. The baking tray that will be lower in the oven might need 10 more minutes in the oven. Test if the cake is baked: insert a toothpick in the center of the cake and if it comes out clean, the cake is ready. Let it cool in the tray.
After complete cooling, place the cake with the 28 cm diameter on a cake plate and put the white chocolate cream on top.
Place the second cake on top then “dress” it all in white chocolate cream, including sides.
Decorate with raspberries, hazelnuts (unsalted).
White chocolate cream & icing
500 g mascarpone cream, room temperature + 6 tbsp butter, room temperature
1 tsp vanilla extract
250 g withe chocolate (melted over boiled water, then cooled to room temperature)
Mix well, on medium speed, the butter and mascarpone. Add vanilla and mix well. Add the melted chocolate and mix well. Use imediatelly.
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