Banana Cake with White Chocolate Cream Cheese Frosting




  • 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


  1. Preheat oven to 175°C. Grease and line a 22-23cm springform cake tin (9-inch).
  2. 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.
  3. Add the eggs, vanilla and zest and process for about 10 seconds until smooth. Scrape out into a large mixing bowl.
  4. 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.
  5. 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.
  6. 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.


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


  1. 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.
  2. 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.
  3. 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).

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