Banana Refrigerator Cake with Dreamy Creamy White Chocolate Frosting

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| Course Type: Cakes

(2 reviews)

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Recipe Reviews

A very moist, oil-based banana cake with a white chocolate, cream cheese frosting.

What I liked about the cake:
- lovely, tender crumb
- both cake and frosting remain soft at refrigerator temperature
- it has my preferred cake:frosting ratio (ie lots of cake, very little frosting)

What I didn’t care for:
- the banana flavour takes a back seat to the lemon rind in the cake, and the almond extract in the frosting
- based on Andrew’s review, I made sure to use a cake strip but the cake still domed
- the recipe calls for a lot of heavy machinery that I’m not sure is necessary - the food processor twice!! (once for the bananas and again for the frosting) and the stand mixer for the cake

The texture of this cake is beautiful, and the flavour has the potential to be fabulous with 1 small adjustment so I would definitely make it again but perhaps pair it with a milk chocolate frosting instead.

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Very nice, and a good alternative to banana bread for your spotty bananas. The cake is exceptionally moist and has a very light crumb. Lemon zest lightens the flavour a little too, and the icing is delicious - though this would be just fine without icing too.

I made the recipe as written, with no substitutions other than using sour cream instead of creme fraiche. It did rise a little more than she suggested it would in the recipe, but I don't mind a curved cake!

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