cup unsalted butter, room temperature
tsp vanilla extract
cup pastry flour
tsp baking powder
tsp baking soda
cup mashed banana
cup white chocolate, chopped, plus some for garnish
Cream Cheese Icing
lb(s) (2 pkg) cream cheese, room temperature
Tbsp unsalted butter, room temperature
cup icing sugar, sifted
Tbsp sour cream
Preheat oven to 350 F. Grease and flour 2 9-inch cake pans.
Cream butter and sugar together until light and fluffy. Beat in eggs and vanilla extract.
In a separate bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Add to creamed mixture alternately with bananas.
Fold in chopped white chocolate. Scrape batter into pans and spread evenly.
Bake for 30 minutes until a tester inserted in the center of the cakes comes out clean.
Allow to cool 10 minutes in the pans, then turn out onto a plate.
Beat cream cheese until smooth. Beat in butter.
Reduce speed and add icing sugar, and beat until smooth. Stir in sour cream.
Ice cake completely and garnish with large white chocolate curls (done by using a vegetable peeler).