Banana Refrigerator Cake with Dreamy Creamy White Chocolate Frosting
Cookbook
Page 133
Course: Cakes
Photo by Zosia
Photos (2)
Zosia
Zosia
Reviews
2 reviews,
average rating 4.0 / 5
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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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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 r... Read more
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 r... Read more