White Chocolate Banana Cake
Indulge in the irresistible flavors of this White Chocolate Banana Cake, a luscious dessert that perfectly balances the natural sweetness of ripe bananas with the creamy decadence of white chocolate. Moist and tender, thanks to a touch of sour cream and melted butter, this crowd-pleasing cake is easy to make and comes together in just over an hour. Each bite is studded with chunks of rich white chocolate, creating a delightful texture contrast with the soft crumb. Whether served as-is or topped with a drizzle of melted white chocolate or a dusting of powdered sugar, this cake makes an ideal centerpiece for any gathering. Perfect for brunch, dessert, or afternoon tea, it’s a must-try for banana bread and cake lovers alike!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 3 medium ripe bananas, mashed
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup sour cream
- 1 cup white chocolate, chopped
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan, then line the bottom with parchment paper for easy removal.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the granulated sugar, brown sugar, and melted butter to the mashed bananas. Mix until well combined.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
Gently fold in the chopped white chocolate to evenly distribute it throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before serving.
Optional: Dust the cooled cake with powdered sugar or drizzle melted white chocolate over the top for a decorative finish.
Nutrition Facts
Calories |
4690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.4 g | 262% | |
| Saturated Fat | 123.3 g | 616% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 3120 mg | 136% | |
| Total Carbohydrate | 680.8 g | 248% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 456.7 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 791 mg | 61% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2444 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
