Banana Cake with White Chocolate Frosting
Preheat oven to 350*. Spray with oil/flour mixture one 9 X 2 inch round cake pan or 2 7 X 2 inch round cake pans. Line bottom(s) with parchment
Ingredients
Batter
1 cup mashed very ripe bananas (2 large)
½ cup sour cream
2 eggs, room temperature
zest from one lemon
1 ½ tsp. vanilla extract
170 g. sugar in the raw
½ cup canola oil
200 g. cake flour
1 tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
White Chocolate Frosting
3 oz. fine quality white chocolate, chopped
4 oz. cream cheese, softened but still cool
2 tbs. unsalted butter, softened but still cool
1/8 tsp. almond extract
Preparation
Batter
Whisk together flour, baking powder/soda and salt. Set aside. In the workbowl of a food processor, process banana and sour cream until smooth. Add eggs, lemon zest and vanilla and process until combined. Scrape into the bowl of a standing mixer fitted with whisk attachment. Add sugar and beat banana/egg and sugar at medium speed for 60 seconds. Dribble in oil and beat until fully incorporated. Sift the flour mixture over the wet ingredients and beat at low speed for 2 minutes, scraping as needed to fully incorporate. Scrape into prepared pan(s) and bake for about 30-40 minutes (25-30 if using 7 inch pans) until browned and tester comes out clean. Remove from oven and rest in pan on rack for 10 minutes, then remove from pan to cool completely.
White Chocolate Frosting
Melt chopped chocolate in microwave at medium power in 30 second bursts, stopping when not completely melted. Stir until smooth and completely melted. Let cool just until room temperature, but still liquid. In the bowl of a food processor, process cream cheese, butter, sour cream until smooth and uniform. Add melted chocolate and process until completely incorporated. Pulse in almond extract.
When the cake is cool, frost and store refrigerated.
Note: If you choose to make the two 7 inch cakes, increase the frosting ingredients to the following amounts:
4 oz. fine quality white chocolate, chopped
6 oz. cream cheese, softened but still cool
3 tbs. unsalted butter, softened but still cool
3/8 tsp. almond extract