Banana White Chocolate Cake With Icing Absolutely Decadent Recipe

Ingredients for Banana White Chocolate Cake With Icing Absolutely Decadent

• 1 cup (2 sticks) softened unsalted butter
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• Pastry Flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 ½ cups mashed ripe bananas
• White Chocolate
• 8 ounces cream cheese
• 3 cups powdered sugar
• ½ cup sour cream

How to Make Banana White Chocolate Cake With Icing Absolutely Decadent

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy. Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
3. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Gradually add to the creamed mixture alternating with 1 ½ cups mashed ripe bananas, beginning and ending with the dry ingredients. Mix until just combined.
4. Fold in 1 cup chopped white chocolate. Divide batter evenly between the prepared cake pans.
5. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
7. While cakes cool, prepare the icing: Beat 8 ounces cream cheese until smooth. Gradually beat in ½ cup (1 stick) softened unsalted butter until smooth and creamy.
8. Reduce mixer speed to low and gradually add 3 cups powdered sugar, beating until smooth and fluffy. Stir in ½ cup sour cream.
9. Once cakes are completely cool, frost the top of one layer with icing. Carefully place the second cake layer on top and frost the entire cake. Garnish with white chocolate curls (made using a vegetable peeler).
10. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.