Banana Refrigerator Cake with Dreamy Creamy White Chocolate Frosting

Mmmm.. bananas. I love banana cake, because it’s a good excuse to eat cake for breakfast. What? Why do you look at me like that? Hey, it’s better than when someone’s broken the build at work and everyone gets doughnuts for breakfast.

This post is mostly pictures again, because I’m a perpetual procrastinator. Actually, it’s because I have way better things to do with my time than sit in front of the computer these days. Like cutting down a lilac tree with a chainsaw. But that’s not food related, so I’m not supposed to talk about it. 😉

First, the cast of characters.

Banananas and Crème Fraiche
Banananas and Crème Fraiche
Eggs and Vanilla
Eggs and Vanilla
Turbinado Sugar
Turbinado Sugar
Oil (to keep it soft even when cold)
Oil (to keep it soft even when cold)
Dry ingredients
Dry ingredients

So, you mix together the bananananana (sorry, sometimes I get carried away with that word) mixture, and the egg mixture, then beat that up with the turbinado sugar. Sift over the flour mixture, and mix some more. Somewhere in here, the oil goes in, but I don’t exactly remember where. Go buy the book if you need to know. 😉 Pour the batter into the prepared pan, and bake.

Ready for the oven
Ready for the oven

Here’s where I’m forced to agree with Raymond. I found the food processor rather unnecessary, twice. The first with pureeing the bananas, and the second was when making the frosting. If I had two work bowls for my food processor, or a usable dishwasher (or both), I might not mind, but when you’re faced with this, when only halfway through baking a cake, it’s a bit distressing:

Ooof.  That was quite a mess.
Ooof. That was quite a mess.

On to the frosting. Oh look. We’re using the food processor again!

Butter and cream cheese
Butter and cream cheese
Melted white chocolate
Melted white chocolate

I actually found that for the small amount of frosting, my food processor was virtually useless, so I ended up dirtying the workbowl of my stand mixer again and giving the frosting a good beating with the beater blade.

My cake came out slightly underdone, so I ended up putting it back in the oven after removing the cake strips. That still didn’t stop it from sinking in a weird off-center spot. I think my oven’s getting worse every day.

Cake, with frosting lurking in the background.
Cake, with frosting lurking in the background.

No worries. The slight depression caused by the sinkage made a great place to fill with frosting.

Mmmm.
Mmmm.

A sneak peek to next week: Whoopie pies are The Best Thing Ever. That is all.

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5 thoughts on “Banana Refrigerator Cake with Dreamy Creamy White Chocolate Frosting

  1. I have the big food processor and then I decided that I needed a mini one Kitchen Aid (3 cup capacity), which would be easier to use during these moments, when the big one is just to big to deal with.

    Thats my justification for getting another gadget and I’m sticking with it.

    Glad that your cake turned out beautiful, regarles of the double bake time.

    Like

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