• Ingredients: 29
  • Serves: 12

Banana layer cake with white chocolate-cream cheese frosting and walnuts with ripe bananas, walnuts , toasted, chopped.




Cranberry topping

  • 1 cup ruby Port
  • 1 cup sugar
  • 1 whole star anise*
  • 1 cinnamon stick
  • 2 whole cloves
  • 2 2-inch strips orange peel
  • 2 cups fresh cranberries or frozen, thawed

Filling and frosting

  • 2 cups chilled heavy whipping cream
  • 3/4 cup sugar
  • 3 8-ounce containers chilled mascarpone cheese*

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels


  • Mix of large and tiny white roses and fresias

Berry compote


For cake:

  1. Step 1 Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 11/2-inch-high sides. Combine banana muffin mix, mashed ripe bananas, eggs, vegetable oil, and whole milk in large bowl.

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  2. Step 2 Using electric mixer, beat mixture at medium speed until well blended, about 2 minutes. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form.

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  3. Step 3 Gradually add sugar, beating until mixture is stiff but not dry. Fold egg whites into batter in 2 additions.

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  4. Step 4 Divide cake batter between prepared pans. Bake cake batter until tester inserted into center comes out clean, about 30 minutes.

For frosting:

  1. Step 5 Stir chopped white chocolate in top of double boiler over barely simmering water until almost melted.

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  2. Step 6 Remove from over water; stir white chocolate until smooth. Cool to lukewarm, about 4 minutes. Beat cream cheese and unsalted butter in large bowl until fluffy.

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  3. Step 7 Place 1 cake layer on platter. Spread with 1 1/3 cups white chocolate-cream cheese frosting. Thinly slice 2 bananas.

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  4. Step 8 Arrange banana slices over frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake.

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  5. Step 9 Press toasted chopped walnuts into frosting on sides of cake. Refrigerate cake until frosting is set, at least 2 hours and up to 1 day.

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Nutrition information

Calories 544 Carbohydrates 50 g (17%)
Fat 36 g (55%) Protein 8 g (16%)
Saturated Fat 15 g (76%) Sodium 298 mg (12%)
Polyunsaturated Fat 7 g Fiber 2 g (7%)
Monounsaturated Fat 11 g Cholesterol 87 mg (29%)