Apricot And White Chocolate Banana Layer Cake

Name: Apricot And White Chocolate Banana Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Cake; 4 Medium bananas (mashed); 40 milliliters Black strap molasses; 2 teaspoons Vanilla extract; 80 grams Brown sugar; 150 grams Unsalted butter (at room temperature); 2 Eggs (large); 200 grams All purpose flour; 1 teaspoon Baking powder; 1/2 teaspoon Ground Cinnamon; 1/2 teaspoon Ground Ginger; 1/4 teaspoon Regular salt; 60 grams Chopped dried apricots; 60 grams White chocolate chips; For the frosting; 150 grams Cream cheese (room temperature); 200 grams Icing sugar; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract

Servings: persons

For the Cake
4 Medium bananas (mashed)
40 milliliters Black strap molasses
2 teaspoons Vanilla extract
80 grams Brown sugar
150 grams Unsalted butter (at room temperature)
2 Eggs (large)
200 grams All purpose flour
1 teaspoon Baking powder
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Regular salt
60 grams Chopped dried apricots
60 grams White chocolate chips
For the frosting
150 grams Cream cheese (room temperature)
200 grams Icing sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract

1
Grease and line three 6 inch deep round baking tins and preheat your oven to 175u00b0C.
2
Sift all your dry ingredients in a bowl and set aside. (Flour, raising agents, spices, salt)
3
In a bowl, take your very ripe bananas and mash them up till they're almost smooth, small lumps are okay. You can also blend them up in a food processor if you want it to be super smooth.
4
In a separate bowl add the soft butter, sugar, and vanilla and blend using a whisk until incorporated and almost light and fluffy. About 3 minutes.
5
Add the eggs one by one, whisking after each addition. Then add the molasses and blend well.
6
Add half of the dry ingredients, whisk. Add the mashed bananas, whisk. Now add the dried apricots and white chocolate chips to the dry remaining dry mixture. Mix them well and add it to the batter, fold it in. Do not over mix.
7
Pour this batter as evenly as possible into the three tins. Bake the cakes for 25-30 minutes (Check after 25) till a toothpick inserted into the center of the cake comes out clean.
8
Once baked, take them out and leave the cakes to cool on a wire rack in the cake tins till it cools completely. Once cooled, take them out of the pans.
9
To make the frosting, make sure that your cream cheese is at room temperature and use a whisk to combine all the ingredients until smooth. The frosting will be a little bit on the runny side, if you want it stiffer, add more icing sugar.
10
Frost the cake as you desire once the cakes are cool. They stay fresh in the refrigerator for 3-4 days when stored in an airtight container.

1085

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the Cake, 4 Medium bananas (mashed), 40 milliliters Black strap molasses, 2 teaspoons Vanilla extract, and more.

Yes, Apricot And White Chocolate Banana Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!