Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Preheat oven to 180°C. Lightly grease a 20cm (base measurement) springform pan and line with baking paper. Use an electric mixer to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the white chocolate and sour cream and stir to combine. Add the banana, flour and bicarbonate of soda in alternating batches, folding until just combined.
Step 2
Pour the mixture into the prepared pan and smooth the surface. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins before transferring to a wire rack to cool completely.
Step 3
Use a large serrated knife to trim the top of the cake. Place the cake in a clean springform pan lined with baking paper. Place in the fridge for 30 mins to chill. Combine the milk chocolate and extra sour cream in a bowl. Pour over the cake and place in the fridge for 1 hour to set.
Step 4
Meanwhile, to make the white chocolate icing, use an electric mixer to beat the butter, icing sugar and cream cheese in a bowl for 6-8 mins or until pale and fluffy. Add the chocolate and beat for 2 mins or until combined.
Step 5
Transfer the cake to a serving plate. Spread icing over cake and use a palette knife to smooth the surface. Place in the fridge for 1 hour or until the icing is firm.
Step 6
Combine the dulce de leche and 2 tbs warm water in a bowl until smooth. Top cake with extra banana and drizzle with dulce de leche mixture to serve.
1/4 cup (75g) Coles Bake & Create Caramel Dulce de Leche
4 bananas, extra, halved lengthways
White chocolate icing
100g unsalted butter, chopped, softened
2/3 cup (110g) icing sugar mixture, sifted
125g cream cheese, softened, chopped
80g white chocolate, melted, cooled
Method
Step 1
Preheat oven to 180°C. Lightly grease a 20cm (base measurement) springform pan and line with baking paper. Use an electric mixer to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the white chocolate and sour cream and stir to combine. Add the banana, flour and bicarbonate of soda in alternating batches, folding until just combined.
Step 2
Pour the mixture into the prepared pan and smooth the surface. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins before transferring to a wire rack to cool completely.
Step 3
Use a large serrated knife to trim the top of the cake. Place the cake in a clean springform pan lined with baking paper. Place in the fridge for 30 mins to chill. Combine the milk chocolate and extra sour cream in a bowl. Pour over the cake and place in the fridge for 1 hour to set.
Step 4
Meanwhile, to make the white chocolate icing, use an electric mixer to beat the butter, icing sugar and cream cheese in a bowl for 6-8 mins or until pale and fluffy. Add the chocolate and beat for 2 mins or until combined.
Step 5
Transfer the cake to a serving plate. Spread icing over cake and use a palette knife to smooth the surface. Place in the fridge for 1 hour or until the icing is firm.
Step 6
Combine the dulce de leche and 2 tbs warm water in a bowl until smooth. Top cake with extra banana and drizzle with dulce de leche mixture to serve.
