Banana Cake with White Chocolate Cream Cheese Frosting

August 23, 2010


The humble banana
cake is one of two cakes that really defined my childhood. So much so, that I can virtually taste the nostalgia and the warm Perth summer air with every bite. There is still magic in cakes such as these and to forget them in a sea of 8-texured or 10-layered-mousse what-nots would be a massive shame. We can have our dazzling modern cakes but lets not forget their classic origins. Now bananas. Sexy looking fruit but for me it needs to me jazzed up, baked, pulverised, fried or obliterated into smoothies. Otherwise by itself, it’s a little… unexciting. But in this cake, it’s divine. Divine I tell you! How many more camp superlatives can I throw in? Oh honey, it’s fabulous!


Seriously though, this could be the best banana cake that I’ve ever tasted.*pause for dramatic effect*Let me tell you why.

First the frosting. Normally I prefer the cake by its pure self but here? I can’t imagine life without it. It’s ultra smooth and light because there is absolutely no sugar in it. Yup, no overbearing toothaching sweetness or grittiness from icing sugar – zilch. Just the most silky frosting with a beautifully creamy tang from the cream cheese and sour cream and a little body from the butter. Most amazing is the addition of white chocolate in place of icing sugar, which gives it the required sweetness but just a hint to complement rather than overpower. And surprisingly enough, there is barely a taste of white chocolate, which to me, is always too cloying. 

And then the cake. Oh! I hate using this word too but I can’t think of another one to aptly describe it. This cake is moist beyond belief. Because of the frosting, this cake should be stored in the fridge and eaten chilled. But the cake thankfully retains it soft, pillowy texture thanks to the absence of butter. Even after 3 days.

I’m going to stop talking now, because there’s still half a cake left and I’m going bananas for a piece. Folks, I urge you to try this. If you like bananas, then you’ll go ape for this cake. Try it, love it and to thank me, send some fruit my way because something tells me that I’m going to be making it again soon.


Banana Cake

Banana Refrigerator Cake


2 large very ripe bananas, peeled and broken into pieces
116g sour cream
2 eggs
1.5 tsps vanilla extract
1 tsp lemon zest
170g caster sugar
120ml canola oil
200g cake flour (or 30g cornflour plus 170g plain flour)
1/4 tsp salt
1.5 tsp baking powder
1/2 tsp bicarbonate of soda


Preheat oven to 175°C. Grease and line a 22-23cm springform cake tin (9-inch).

In a food processor, add the bananas and sour cream and blend until smooth. Make sure to scrape down the sides with a silicone spatula to incorporate it all.

Add the eggs, vanilla and zest and process for about 10 seconds until smooth. Scrape out into a large mixing bowl.

Add the sugar to banana mixture and with an electric mixer on medium speed, whisk until combined. Gradually add the oil, beating it until it’s completely mixed through.

Sift over combined dry ingredients (flour, salt, baking powder and bicarb) and mix on low speed until the ingredients have moistened and it has combined.

Scrape into your prepared pan and bake for 40-50 minutes until skewer comes out clean (mine took around 50-55 minutes in the 23cm pan – it’ll take longer if you’re using a slightly smaller tin). Remove from oven and cool in tin for about 10 minutes, then turn out and cool on wire rack with the top side up.


Cream Cheese White Chocolate Frosting

Note – if you’re using a 20-22cm pan, half of this batch could be enough to ice just the top. For me, I used a full batch for a 23cm tin and still had plenty for the top and sides).


170g white chocolate (with cocoa butter), chopped
225g cream cheese, softened but still cool
55g unsalted butter, softened but still cool
15g sour cream


In a double boiler or bowl over gentle simmering water (make sure the bottom of the bowl isn’t touching the water), melt the white chocolate. Remove from heat and set aside until it is cool but still fluid.

In a food processor, process the cream cheese, butter and sour cream until mixed and smooth. Make sure to scrape down the sides with a silicone spatula to incorporate it all. Add the cooled white chocolate and mix until it’s all smooth and mixed. If it’s a little soft, firm it up in the fridge before icing.

Place cake on a serving plate and spread the frosting on the top. Cake has to be stored in the fridge and personally, I prefer to eat this chilled but if you like, you can bring it to room temperature to soften the frosting (which will firm up when cold).

Print this recipe

Recipe adapted from Rose Levy Beranbaum.

Banana Cake


{ 28 comments… read them below or add one }

Hazel @ The Cupcake Ballroom August 31, 2012 at 21:35

Oh my! Your white chocolate cream cheese frosting is one of the most amazing inventions! I had so much fun making it.


Jean February 29, 2012 at 08:26

Yummo! This cake went down a treat in the office. It’s the best banana cake I’ve ever made. Thank you!


quyendo January 15, 2011 at 15:05

Just made this for my son's 1st birthday cake and it was an absolute hit! We decorated it with a big number 1 made of choc sprinkles, was so lovely. It was his first taste of cake, and it's going to be hard to beat I think. Thanks for the recipe.


Mihelle October 15, 2010 at 03:48

I just wanted to let you know that I baked this cake this week for my Mum's birthday and it was a complete success, it was so amazing, the cake, the icing, everything, it was a hit, I shaved some white chocolate to put over the top and it was delightful thank you so much


Laura September 8, 2010 at 03:01

I love both this cake and your superlatives. looks amazing!


Liv Life - Kim August 30, 2010 at 03:26

I'm going to have to work on some translations… but this is an absolute must try. Banana is my daughter's all time favorite. I will surprise her with this after school tomorrow! Nicely done!


heather August 29, 2010 at 19:40

you've certainly created a lovely thing here… as well as my very large craving for it. haven't had banana cake in i don't know how long!




Becca @InsideCuisine August 27, 2010 at 14:01

Banana cake reminds me of childhood too – love it with lemon icing – but it usually didn't get that far from the oven @frombecca x


ButteredUp August 27, 2010 at 03:57

OH this looks so amazing. I want a piece.


Emma @CakeMistress August 26, 2010 at 09:24

The frosting has me sold. Drooling over the thought of dreamy white chocolate icing…..


Matthew Masterchef August 25, 2010 at 05:12

Damn nation! I'm trying to diet but all I want now is a banana cake! Grrrrrrrrr


Conor @ HoldtheBeef August 24, 2010 at 02:01

Impossible not to want to try this recipe after that write up and those photos! Love the idea of this frosting too. There are times when teeth-achingly sweet frosting is just what you're after, but too often it's just what you end up with by default. Great recipe.


@bellyrumbles August 24, 2010 at 00:39

love the spin of the white chocolate in the cheese frosting, yum.


Sarah - For the Love of Food August 24, 2010 at 00:03

Nice twist on the frosting! I'm always on the look out for a new banana cake recipe to try – although I'm trying to keep mine low fat/low sugar. I love how banana cake can be a virtuous cake or a completely decadent cake – it's very versatile.


mlle delicieuse August 23, 2010 at 23:43

Damn, we just ate the two browning bananas from the fruit bowl yesterday!!


Minh August 23, 2010 at 23:21

LOL I love how your frosting is at least a cm thick! It's the only way to eat cake!


joudie's mood food August 23, 2010 at 12:20

I always leave my banana cake free of any frosting but this one looks very tempting! Im going to have ot make it…. Yumm!


thang @ noodlies August 23, 2010 at 10:56

The icing looks fabulous… and I bet tastes great too.


Fiona August 23, 2010 at 09:35

Love a banana cake it's almost healthy ;)


Mark @ Cafe Campana August 23, 2010 at 09:25

Mmmm I love a really thick coating of cream cheese frosting. My idea of a good cake.


Honey @ Honeyandsoy August 23, 2010 at 07:36

Lovely looking cake! But you know, I was admiring your cake plate AND your flowers! Love how you photographed the cake outside ;)


Gastronomy Gal August 23, 2010 at 05:19

Please stop making sweets that I will have to try and cook myself. I'm trying to lose weight in the next month and reading your blog is torturous.


Jacq August 23, 2010 at 01:50

Ooh white chocolate cream cheese frosting sounds so good and I can imagine it going really well with the banana cake. I think you may have convinced me to try this recipe out with all your superlatives just so I can see if the cake is really as good as you say :)


LeeYong August 23, 2010 at 01:26

Hi Karen,

The cake looks extremely yummy! Is there fat in this recipe? I didnt see if butter/oil was used. Thanks! Love to give this a try…

Happy Baking!


Maggie August 22, 2010 at 23:09

Oooh banana cake has never looked so pretty! LOL @ all the banana puns – OH I SEE. It's too early on a Monday to be drooling over cake…………


Kaitlin August 22, 2010 at 22:15

This looks unbelievably delicious! I love banana cake, but I don't have a very solid recipe for one yet, myself. I can never get my grandma's right!

The frosting sounds so great, too!


Steph August 22, 2010 at 22:14

Woowww white chocolate & cream cheese in the icing? That sounds intensely good. Hello pretty pretty cake stand!


chocolatesuze August 22, 2010 at 19:49

MOIST mmm moistness


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