Banana refrigerator cake with dreamy creamy white chocolate frosting from Rose's Heavenly Cakes by Rose Levy Beranbaum

  • almond extract
  • bananas
  • crème fraîche
  • cream cheese
  • white chocolate
  • store-cupboard ingredients
  • turbinado sugar

  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • anya_sf on December 17, 2022

    I doubled the recipe to make 24 sizeable cupcakes. Baking time was around 23-25 minutes. The cupcakes were fairly typical banana cakes: moist, sturdy texture, not too sweet, so perfect with frosting. I topped most of them with chocolate frosting from another recipe, plus a few with peanut butter-cream cheese frosting, and both were great with these.

  • Zosia on October 29, 2018

    The cake texture was nice but I thought the banana flavour had too much competition from the lemon in the cake and the almond flavouring in the frosting.

  • Astrid5555 on February 10, 2013

    Have made several times already, good way to use up overripe bananas. Excellent with the white chocolate frosting as suggested.

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