BANANA WHITE CHOCOLATE LEMON CAKE
Happy Spring! This is such a beautiful time of year for families and friends to gather and enjoy not only great meals, but each other’s company as well. With spring fever setting in, there is nothing better than time in the garden, outdoor activities, and springtime dinners with families and friends–BBQ’s and holiday meals–and hosting a few dinner parties on the side.
We’ve been spending the past couple of weekends spring cleaning our home and back patio, and tidying up our garden in preparation for outdoor entertaining. It’s the season to enjoy bursts of spring with gorgeous flowers, baby animals, and the newness of life.
With many spring holidays and events like Passover, Easter, graduations, Mother’s Day, tea parties, baby showers, bridal showers, dinner parties, this recipe is elegant, beautiful, and delicious, and would be perfect to serve at any of these gatherings!
Since we associate flowers with spring, what would be more fitting than a flower-inspired dessert?
This time of year I love a dish that shows off nature’s beauty, like this Banana White Chocolate Lemon Cake, topped with a beautiful spring blossom.
3 tips for garnishing a cake with flowers:
What color will compliment the cake? For example, a white flower on a white frosted cake might not be as pretty as a soft pastel or other vibrant color.
Less is more. Don’t overdo it with too many flowers on top of the cake. Sometimes one is enough.
Make sure you’re clear on whether the flowers you use are edible or not.
For this cake, you can bake the cake portion the day before, and then frost it the morning of the party. This way you can check it off your list early in the day.
Simple as the recipe may be, we pulled out our sturdy KitchenAid® Stand Mixer to create a delightful banana cake, with a few extra ingredients that make it the perfect springtime dessert.
Make the cake batter, using the KitchenAid® Stand Mixer, with bananas, white chocolate chips, and fresh lemon zest.
Using the KitchenAid® 5-Speed Ultra Power™ Hand Mixer, beat the cream cheese and lemon.
Using the KitchenAid® Stand Mixer, whip the cream, combining the cream cheese lemon mixture together for the most delicious, fluffy frosting.
Frost the bottom layer of the cake. Keep it simple by only frosting the tops (not the sides).
Place the second layer on top; frost the same way.
Add thinly peeled lemon rind for a beautiful garnish
Don’t spend all your time in the kitchen. Plan your simple springtime menu, bake the cake ahead of time, and serve the food buffet style, which means everyone can serve themselves, giving you more time to spend with your guests.
If you don’t have flowers or blossoms, do not worry. The cake alone makes a delightful treat!
BANANA WHITE CHOCOLATE LEMON CAKEINGREDIENTS
Note: you will need 2 lemons for this recipe, using juice and zest and rind
2 mashed bananas
3 tablespoons heavy whipping cream
3/4 cup canola oil
1 teaspoon cinnamon
1 1/2 cups light brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
2 teaspoons lemon juice (2 lemons total)
1 1/3 self rising flour
1 cup white chocolate chips
1/2 teaspoon lemon zest
8 ounces cream cheese, softened
3/4 teaspoon lemon zest (save the rind)
1 cup heavy cream
1/3 cup sugar
1 teaspoon vanilla
Preheat the oven to 350 degrees F. Line the bottom of two 8-inch cake pans with a circle of parchment paper.
Mash the bananas on a plate. Set aside.
Place the bananas, eggs, cream, oil, cinnamon, brown sugar, ginger, nutmeg and lemon juice in the large bowl of the KitchenAid® Stand Mixer, and mix on medium-high speed (using the flat beater attachment) until mixed well. Add the flour and white chocolate chips and mix until combined.
Bake the cake for 25 minutes, or until it is lightly golden, springy to touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs.
Run a thin knife around the inside perimeter of the pans, and turn the cakes out onto a wire rack to cool.
In the meantime, place the softened cream cheese and lemon zest in a small bowl and mix with the KitchenAid® Hand Mixer until smooth. Using the KitchenAid® Stand Mixer bowl, whip the heavy cream until thick, adding in the sugar and vanilla. Add the cream cheese mixture to the bowl with the whipped cream, whipping together until smooth for about 1 minute.
Refrigerate the frosting for 30 minutes.
Place one cake on a cake platter, spreading half of the frosting, (leaving it thick and 1/2 inch away from the edge to allow for spreading when first layer is added), then place the second cake on top. Frost the top layer of the cake with remaining frosting, leaving it thick and 1/2 inch away from the edge. Do not frost around the outside of the cake.
Garnish with lemon rind and/or fresh flowers; serve.