Banana Cake With White Chocolate Glaze

By Soo Kim and The Test Kitchen

Tested till perfect

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Banana Cake With White Chocolate Glaze

This recipe makes 12 servings

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Nutritional Info
Per each of 12 servings: about -
cal 413413 cal
pro 6 g6g pro
total fat 23 g23g total fat
sat. fat 7 g7g sat. fat
carb 48 g48g carb
fibre 1 g1g fibre
chol 46 mg46mg chol
sodium 239 mg239mg sodium
potassium 204 mg204mg potassium
% RDI: -
calcium 66 calcium
iron 1111 iron
vit A 66 vit A
vit C 22 vit C
folate 2626 folate
  • Preparation time: 15 minutes
  • Total time : 2 hours

Banana bread aficionados often cling to the classic banana-walnut combination, but this version will be sure to change their tune. It uses milk chocolate, but feel free to swap it for your favourite dark chocolate and create a new standard.

Ingredients

  • 1 cup granulated sugar 1 cup granulated sugar
  • 3/4 cup light-tasting olive oil 3/4 cup light-tasting olive oil or vegetable oil
  • 1/2 cup Balkan-style plain yogurt 1/2 cup Balkan-style plain yogurt or buttermilk
  • 2 eggs 2 eggs
  • 1-1/4 tsp vanilla 1-1/4 tsp vanilla
  • 2-1/4 cups all-purpose flour 2-1/4 cups all-purpose flour
  • 1-1/4 tsp baking soda 1-1/4 tsp baking soda
  • 1/4 tsp salt 1/4 tsp salt
  • 1-1/4 cups mashed bananas , (about 3)1-1/4 cups mashed bananas, (about 3)
  • 1 bar (100 g) good-quality milk chocolate , chopped (about 3/4 cup)1 bar (100 g) good-quality milk chocolate, chopped (about 3/4 cup)
  • Glaze:
  • 4 oz cream cheese , cubed4 oz cream cheese, cubed
  • 1-1/2 oz good-quality white chocolate , chopped (about 1/3 cup)1-1/2 oz good-quality white chocolate, chopped (about 1/3 cup)
  • 1/4 cup milk 1/4 cup milk

Preparation

In large bowl, whisk together sugar, oil, yogurt, eggs and vanilla.

Whisk together flour, baking soda and sa< stir into egg mixture just until combined. Stir in bananas and milk chocolate. Scrape into greased and floured 10-inch (3 L) fluted tube pan.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 50 to 60 minutes. Let cool in pan on rack for 15 minutes. Remove from pan; transfer to rack and let cool completely.

Glaze: In heatproof bowl over saucepan of hot (not boiling) water, melt cream cheese with white chocolate, stirring, until smooth. Stir in milk to make loose glaze. Spread over cake; let stand until set, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Source : Canadian Living Magazine: December 2011

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