White Chocolate-Banana Dump Cake
Published by St. Martin's Griffin
Editor's Note: When you think of classic combinations, you might think of chocolate and peanut butter, or chocolate and pretzels. But what about white chocolate and bananas? This recipe for White Chocolate-Banana Dump Cake is one you will want to try! Rich and decadent as can be, this easy cake recipe doesn't take long to prepare. You can serve this cake for dessert after dinner, but you can even include this dump cake in your brunch menu for a truly decadent treat. Every home baker should have a few recipes up their sleeves that are quick and easy to make. Why not add this easy dump cake recipe to your repertoire?
Tired of the same old, same old banana bread? Why not shake it up a bit and give this scrumptious new banana and white chocolate combo a try?
Cooking Vessel Size9 x 13-inch cake pan
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get Together
Taste and TextureFruity, Sweet
Type of DishDessert
- Nonstick cooking spray
- 5 medium bananas (not overripe)
- 1 (12-ounce) package premium white chips
- 1 (5-ounce) can evaporated milk
- 1 (14-ounce) box banana quick bread mix
- 1 cup pecan pieces
- 1 cup (1 stick) unsalted butter, melted
- Whipped cream or vanilla ice cream for serving, optional
Preheat the oven to 350 degrees F. Spray a 9 x 13-inch pan with nonstick cooking spray.
Slice the bananas crosswise about 1/4 inch thick and layer them evenly on the bottom of the prepared pan. Sprinkle premium white chips evenly over the bananas. Pour the evaporated milk evenly over all.
Sprinkle the quick bread mix evenly over the chips. Sprinkle the pecans evenly over the quick bread mix. Drizzle the melted butter evenly over the top.
Bake for 40 to 45 minutes until golden brown, making sure the edges of the cake do not get too brown.
Serve warm or at room temperature with a dollop of whipped cream or ice cream, if desired.
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Copyright 2016 Kathy Moore and Roxanne Wyss