Hi Bakers!

This cake is all about flavor - roasted brown sugar and cinnamon banana cake, caramelized white chocolate, and tangy, sweet cream cheese frosting. It’s cozy, comforting, and will keep you coming back for more. At only two layers, feel free to indulge in a lofty slice with an immodest amount of frosting.

When baking with bananas you need to use very ripe, heavily spotted bananas. These are not as great for eating, but they will add sweetness and bring the most banana flavor to breads and cakes.

If your bananas have yet to peak but your craving for banana cake is growing impatient, then you can roast them. Caramelizing bananas in the oven brings out so much flavor!

Caramelizing white chocolate is not a new technique but it is forever noteworthy. Have you tried it yet?

I first practiced this technique nearly a decade ago while working at a small French pastry shop. When my fellow pastry chef gave warning of the “chunky peanut butter” texture, she wasn’t kidding. But trust the process - the chocolate will evenly melt and become smooth and toasted. 

If you think you aren’t a white chocolate fan, then you must give this a try.

I designed this recipe so that you can roast both the bananas and chocolate at the same time, but the components can be made separately to best suit your schedule.

Let’s get to the recipe!