Prepare this soft, delicious, and sweet banana pound cake with chocolate chips and a delicate touch of walnut, topped with a pillowy white chocolate cream cheese frosting. No one will be able to resist this spectacular banana pound cake!
1 cup raw sugar, half for the bananas and half for the banana bread
1/2 cups granulated sugar
2 eggs
2 tablespoons vanilla essence
3 cups flour, sifted
2 tablespoons baking soda, 0.3 oz, sifted
1 teaspoon baking powder, 0.1 oz, sifted
1 teaspoon salt, 0.1oz
1 cup chocolate chips, 5.2 oz
1/2 cups whipping cream, hot, for the white chocolate cream cheese frosting
2 cups white chocolate, in pieces, for the white chocolate cream cheese frosting
3 tablespoons butter, for the white chocolate cream cheese frosting
1 cup cream cheese, cut into small-sized cubes, for the white chocolate cream cheese frosting
1/4 cups icing sugar, for the white chocolate cream cheese frosting
pecans, finely chopped, for garnish
Preparation
20 mins
45 mins
Easy
Preheat oven over 356° F.
In a bowl, mash bananas with half the sugar to a purée.
For the banana pound cake: Cream butter, then add raw and granulated sugar. Whip for 3 minutes. Add eggs one by one, vanilla essence, and mashed banana. Incorporate sifted powders and chocolate chips.
Pour the mix in a loaf pan, previously greased and floured. Bake for 45 minutes or until cooked. Remove from the oven and cool.
For the white chocolate cream cheese frosting: Mix the hot whipping cream with white chocolate to form a ganache. Chill the mixture until it thickens.
In a mixer, add cream cheese and beat it for about 2 minutes or until fluffy. Add cold white chocolate mix and powdered sugar. Whisk it until it doubles its volume. Chill until ready to use.
Spread the white chocolate cream cheese frosting over the banana pound cake and garnish with finely chopped walnuts and enjoy.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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