Lets get Social

follow me on culinote

Search this Blog
Sweet Supporters
Power by
Powered by Squarespace

Feature in

Certified Yummly Recipes on Yummly.com

Grocery List


Sweet Friends
I Cook & Bake with



my foodgawker gallery
Check these out


Monica on Foodista

Foodista Food Blog of the Day Badge



Protected by

Protected by Copyscape Online Plagiarism Detection

MyFreeCopyright.com Registered & Protected

Sweet Stats
« TWD: Swedish Visiting Cake | Main | TWD: Mocha-Walnut Marbled Bundt Cake »

HCB: Banana Refrigerator Cake with Dreamy Creamy White Chocolate Frosting

 FINALLY!  **fist pumping up to the heavens!**

That is what I shouted as I took a bite of this cake on Sunday morning, right after I finished frosty it with the mac-dreamy creamy white chocolate frosting. (And for the record, the code word here is DREAMY).

Because, man for the past two weeks, my baking mode has been dampen by the last two cakes in the list.  I was sooo ready to like something, anything... and if this cake should have failed me, I was going to sit in a corner and rock back and forth until my baking charm came back.

However, it was meant to be.  This week cake was the very reason why I love Rose’s book in the first place.  It was simple, great ingredient combination and if followed to the T, you are going to be rewarded with a fabulous cake, which you will bake again, and again, and pass on to your children.

Of course the main ingredient here is Bananas.

Having lived in a tropical country like Venezuela, there was no way you could not be expose to tropical fruits.  Our back yard had all types of fruit trees, Mango, Passion Fruit, Mamoncillo (which I have never seen here, but ohhhh, so delish), Guayaba (Guava) and of course a banana tree.

And bananas, well, I have to come clean - I LOVE them. I loved them plain, loved them in shakes, loved them cooked, loved them cut up on top of cereal, or drizzle with sweetened condense milk, on top of ice cream and I specially loved them in banana bread, which I make like clock-work at least once a month. 

A bit of trivia for you guys.  Did you know that there are over 1000 types of bananas in the world?

Yep, many of them, differing slightly in appearance, size, taste and use.  The type we had in our backyard was called Manzano, and let me tell you this is a primadona of a banana. You have to wait to eat it until the thin skin is black (not just a little black: BLACK) otherwise it is just “blah” with a tannic aftertaste. But, if you wait (and I mean WAIT – like weeks well past what you think is a reasonable wait for a banana) then you will be rewarded with a tropical nightclub in your mouth — smooth, creamy, pineapply, strawberry, banana love. Oh and then the taste will linger and linger until eventually you think, “What is that weird flavor in my mouth? Oh – Is it STILL that banana? Good lord!”

So of course I was going to use these for this cake.  I was lucky to find them in the Asian market and took 2 bunches home with me.  Tom and I have been eating bananas for over a week now.

The composing of the cake is very simple.  Using a food processor you whip up the bananas, crème fraiche, vanilla extract, the eggs and the lemon zest, - I, of course did a lemon/lime combination on the zest, I wanted a zing-gier cake. 

All that resulted into some major goodness, which, you dump in the KA mixing bowl and get to whipping it up with the turbinado sugar, then gradually add the oil and the dry ingredients. Another bit of mixing up and into the oven it went.

And be prepare for your house to smell so delicious you start taking big gulps of air just to keep that high.

My cake came out perfect, and  just like the book said it would, with a domed middle. I waited the necessary 10 minute mark, took out of the cake pan and left it to cool at room temperature and  then, into the refrigerator, to get all nice and cold and prep-up for its love affair with the MacDreamy of frostings.

The frosting took me 10 minutes to do.  Again, I used my food processor to mix the cream cheese, sour cream (I had run out of Crème Fraiche), almond extract, white chocolate (previously melted in the microwave) and because I still wanted that zing, I added some more lemon/lime zest in the mix.

Then I did what I do best – fast, furious decorating - Dumped the whole thing on top of the cake and played with my frosting until I got it they way I like it.  Sprinkled some more zest on top and waited about 2 seconds to cut into it and have it for breakfast.

Then I died a little and went to heaven.

When I came back to earth, I decided that this cake was NOT going to leave my sight – NO SHARING!


Tom:  “Babe, this is what I want as my birthday cake – end of story.”

Me:  I love it.  By the time I finish this post, I had eaten 3 pieces and told Tom to put it away, less I turn into “Gollum” and start chanting “We wants it, we needs it. Must have the precious…So bright... so beautiful... ah, Precious”

He made sure the cake was protected inside the refrigerator.

Reader Comments (15)

My dear, as usual, your photos are simple amazing & is what i call food-porn! LOL! After reading and looking your photos, i really regret not baking this cake! I love bananas but my husband hates it...plus i am now down with a cold so not really up to baking anything..i'll definitely put this in my next to bake list after seeing your blog post!

April 12, 2010 | Unregistered Commenterfaithy

opps..i meant to say "Simply Amazing"..lol! typo error..must be cold medication making me dizzy..

Can i say it once more that i LOVE your photos! You really have an eye for food photography! Gorgeous photos!

April 13, 2010 | Unregistered Commenterfaithy

your last photo of your cake is so lovely with all the bright colors of the zest and the plate. your bananas sounds great--and i am not a banana lover--i will have to look for them!

April 13, 2010 | Unregistered Commenterevilcakelady

OMG, yum! This look so good. Dreamy is definitely the right word. I am going to bookmark this. Lovely blog, I know I'll be visiting you again daaaaaaahling.
*kisses* HH

April 13, 2010 | Unregistered CommenterHeavenly Housewife

Fabulous pictures and cake! What a great idea to add lime for a bit of zing.

April 13, 2010 | Unregistered CommenterVicki

This looks and sounds divine! So where's the recipe already?!!

April 13, 2010 | Unregistered CommenterDanielle

There's something wrong with my home pc. I posted comments on Marie's and your blogs yesterday and none went through. I think I said that you post made me laugh. Glad you finally found a yummy cake (after 2 weeks of no success). Great picture as always! I love that orange plate.

April 13, 2010 | Unregistered CommenterJenn

Do you have a link to a recipe?

April 13, 2010 | Unregistered Commenterredschwinn

Again, thanks to all of you for the compliments and comments... I think the photos came out so good, because I was totally in LOVE with this cake (we have since finished it - boo hoo!).

For those that have requested the recipe... I'm sorry, but this is from our weekly baking club: Heavenly Cake Bakers, and since we are baking from the actual book we are not allowed to post the recipe due to the publisher’s rules... If I find the recipe in the internet or it’s posted in Rose's web page, then I will post it... if not, I need to follow our baking club rules. The only thing I can suggest is that you go out and buy the book, which is totally worth it to have in your cooking library.

April 13, 2010 | Unregistered CommenterMonica

Oh boy this looks so good, I might make my very own.

April 13, 2010 | Unregistered CommenterValen

Beautiful cake, Monica. Love that you used both lemon and lime zest. Will have to try that next time.

April 13, 2010 | Unregistered CommenterHanaa

I agree with Faithy - you are a total food porn atiste! Cacked myself about the tropical nightclub in your mouth. I just kept thinking sticky carpets, flashing lights and "Don't blame it on the sunshine, blame it on the boogie.." Obviously I need to get me some of those banana's and see what a tropical Venezuelan nightclub is all about.

Unfortunately in the UK our bananas seem to come in two varieties - green or yellow...

Great post as usual.

Thanks for your lovely comment - it is great to be back!

April 14, 2010 | Unregistered CommenterNicola

I love this cake coz I love bananas. I like the white frosting as well as its presentation.
Nicely done ..

Regards from www.cocoasensations.com

April 18, 2010 | Unregistered CommenterAndre

what a great read. precious indeed, although the cake would be optional for me. i don't make excuses for my tendency to eat plain frosting. :)

April 20, 2010 | Unregistered Commentergrace

Oh my Lord!! As a fellow banana lover, I'm am swooning! Going to look for the recipe all over the net!

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
All HTML will be escaped. Hyperlinks will be created for URLs automatically.