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Category: Cakes
Prep Time: Cook Time: Total Time:
2 1/4 cups flour
1 tbsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
1/2 cup mascarpone cheese
6 oz unsalted butter, at room temperature
1 cup sugar
2 large eggs
2 fully ripe bananas, pureed
1/2 cup white chocolate, chopped into chunks
1/2 cup chocolate covered toffee pieces (if you can’t find, chop up a Heath or Skor bar)
Preheat oven to 350. Grease and flour a loaf pan or 4 mini loaves.
Sift flour, baking powder, baking soda and salt into a medium bowl and set aside. Combine the sour cream and mascarpone cheese in a small bowl and set aside.
Beat the butter with the cinnamon on high speed until soft and creamy, about 1 minute. Slowly add the sugar, 1 tbsp at a time, beating continuously on high speed. It should take 5 to 10 minutes to add the sugar. The mixture should be light, fluffy and creamy white in color. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Add the eggs, one at a time. Be sure each egg is completely incorporated and scrape down the sides of the bowl before adding the next. Add one third of the flour mixture to the batter and beat until it is just incorporated. Add one third of the mascarpone cheese mixture and mix until just incorporated. Add the flour and mascarpone mixture in two more additions, mixing until addition is incorporated before adding the next. Fold in the bananas, white chocolate chunks, and toffee pieces. Pour the batter into prepared pan. Bake for 1 hour and 15 minutes. (If using mini loaves, fill 2/3 of the way full and bake for 45-50 minutes.) Cool in the pan on a rack for 5-10 minutes, then remove from pan and set on rack to cool. Serve warm or at room temperature.
NOTE: Will keep for one week in fridge or 3 weeks in freezer.
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WHITE CHOCOLATE CHUNK BANANA TOFFEE CHIP POUND CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 1/4 cups flour
1 tbsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
1/2 cup mascarpone cheese
6 oz unsalted butter, at room temperature
1 cup sugar
2 large eggs
2 fully ripe bananas, pureed
1/2 cup white chocolate, chopped into chunks
1/2 cup chocolate covered toffee pieces (if you can’t find, chop up a Heath or Skor bar)
Preheat oven to 350. Grease and flour a loaf pan or 4 mini loaves.
Sift flour, baking powder, baking soda and salt into a medium bowl and set aside. Combine the sour cream and mascarpone cheese in a small bowl and set aside.
Beat the butter with the cinnamon on high speed until soft and creamy, about 1 minute. Slowly add the sugar, 1 tbsp at a time, beating continuously on high speed. It should take 5 to 10 minutes to add the sugar. The mixture should be light, fluffy and creamy white in color. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Add the eggs, one at a time. Be sure each egg is completely incorporated and scrape down the sides of the bowl before adding the next. Add one third of the flour mixture to the batter and beat until it is just incorporated. Add one third of the mascarpone cheese mixture and mix until just incorporated. Add the flour and mascarpone mixture in two more additions, mixing until addition is incorporated before adding the next. Fold in the bananas, white chocolate chunks, and toffee pieces. Pour the batter into prepared pan. Bake for 1 hour and 15 minutes. (If using mini loaves, fill 2/3 of the way full and bake for 45-50 minutes.) Cool in the pan on a rack for 5-10 minutes, then remove from pan and set on rack to cool. Serve warm or at room temperature.
NOTE: Will keep for one week in fridge or 3 weeks in freezer.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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