White Chocolate And Banana Cake Food

WHITE CHOCOLATE BANANA CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating will 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 chocolate., Pour into three greased and floured 9-in. round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in 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 top and sides of cake. Sprinkle with pecans. Store in refrigerator.

BANANA CAKE WITH WHITE CHOCOLATE MACADAMIA FROSTING

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.

CHOCOLATE & BANANA CAKE

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.

BANANA WHITE CHOCOLATE CAKE WITH ICING - ABSOLUTELY DECADENT

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'.

WHITE CHOCOLATE BANANA CAKE

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.

CHOCOLATE BANANA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
• Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired.

CHOCOLATE BANANA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Cream margarine with sugar and eggs.
• Mix in banana and vanilla.
• Mix flour with remaining dry ingredients.
• Add flour mixture to margarine mixture in 3 parts, alternately with sour milk.
• Begin and end with flour.
• Spread in 2 greased 8" cake pans.
• Bake in oven about 40 minutes.
• When cool, frost generously with chocolate butter frosting.

WHITE CHOCOLATE COCONUT BANANA SNACK CAKE

Steps:

• Mix butter, eggs, vanilla and sugars together in a large bowl until smooth.
• Add bananas and combine.
• Add powder, soda, salt and flour. Combine well.
• Fold in chocolate and coconut.
• Pour into a greased or sprayed 9"x13" pan.
• Bake at 350F for 30-40 minutes.

CHOCOLATE BANANA CAKE FROM CANADIAN LIVING

Steps:

• Cake: In bowl, cream butter with sugar until fluffy. Beat in eggs, one at a time, then vanilla. Beat in sour cream. Combine flour, baking soda and chocolate; add in 3 additions to creamed mixture alternately with 2 additions of bananas, mixing just until flour is incorporated. Spoon into 2 greased 8-1/2-inch (2.25 L) springform pans, smoothing tops. Bake in 350°F (180°C) oven for 35 to 40 minutes or until tops spring back when touched. Let cool on rack for 20 minutes. Remove sides of pans; let cool completely.
• White Chocolate Icing: In saucepan, bring half of the cream to boil; pour over chocolate in bowl, whisking until melted. Add vanilla. Refrigerate until chilled, about 1 hour, whisking often. On medium speed, beat chocolate mixture just until ridges hold shape. Beat remaining cream just until soft peaks form; gently fold into chocolate mixture. With serrated knife, slice cakes in half horizontally. Place a top layer, cut side up, on plate.
• Assembly: Spread top with 3/4 cup (175 mL) icing; cover with single layer of bananas, leaving 1/2-inch (1 cm) border. Cover with 1 bottom cake layer, cut side down; repeat with icing and bananas. Repeat with remaining top layer, cut side up, and some of the icing and bananas. Top with remaining cake layer, cut side down. Using palette knife, cover cake smoothly with remaining icing. Refrigerate until firm, about 1-1/2 hours.
• Dark Chocolate Ganache: Meanwhile, bring cream to boil; pour over chocolate in small bowl, whisking until melted. Let cool for 20 minutes or until room temperature and still pourable. Pour over centre of cake, spreading to edge with clean palette knife, if necessary, and letting some flow down sides. If ganache becomes too firm, gently re-warm over hot, not boiling, water until pourable. Refrigerate until firm, about 40 minutes, or for up to 1 day. To serve, drizzle melted chocolate with fork over remaining bananas; let set. Arrange on cake. Slice with serrated knife.

WHITE CHOCOLATE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
• Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
• While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
• Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.