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Fresh Banana Layer Cake

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• -- For Cake Layers --
  
• 2-1/4 cups sifted cake flour (not self-rising; sift before measuring)
  
• 3/4 tsp baking soda
  
• 1/2 tsp baking powder
  
• 1/2 tsp salt
  
• 1 cup mashed very ripe bananas (about 2 large)
  
• 1/4 cup plain yogurt or well-shaken buttermilk
  
• 1 tsp vanilla extract
  
• 1 stick (8 Tbsp) unsalted butter, softened
  
• 1 cup granulated sugar
  
• 2 large eggs
  
• .
  
• -- For Frosting and Filling --
  
• 8 ounces cream cheese, softened
  
• 1 stick (8 Tbsp) unsalted butter, softened
  
• 1 tsp vanilla extract
  
• Pinch of salt
  
• 3 cups confectioners' sugar, sifted
  
• 3 to 4 large, firm but ripe bananas
  
• .
  
• -- Special Equipment --
  
• Three 8- x 2-inch round cake pans
  






Instructions



1. Make the cake layers:
   Put racks in upper and lower thirds of oven and preheat oven to 350° F. Butter and flour cake pans, knocking out excess flour.
   
   
2. Sift together flour, baking soda, baking powder and salt into a bowl. Whisk together mashed bananas, yogurt and vanilla in a small bowl. Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating well after each addition. Reduce speed to low and add flour and banana mixtures alternately in batches, beginning and ending with flour mixture and mixing after each addition until just combined; do not overmix.
   
   
3. Divide batter evenly among pans and smooth tops. Place two pans in middle of oven and one pan in bottom third (do not put top pans directly above bottom pan) and bake, switching position of pans halfway through baking, until layers are springy to the touch and a wooden pick or skewer inserted in center comes out clean, 18 to 22 minutes total. Cool layers in pans on racks for 10 minutes. Run a thin knife around edges of pans and invert layers onto racks to cool completely.
   
   
4. Make the frosting:
   Beat together cream cheese and butter in large bowl with mixer at medium speed until pale and fluffy, 6 to 7 minutes. Beat in vanilla and salt. Beat in confectioners' sugar, a little at a time, then continue to beat until smooth.
   
   
5. Assemble the cake:
   Put a cake layer on a cake stand or platter and spread top with a thin coating of frosting. Cut enough bananas into 1/4-inch-thick diagonal slices to cover cake and arrange in one layer, overlapping slightly. Top with second cake layer, spread with another thin coating of frosting and top with a layer of banana slices in same manner. Top with remaining cake layer and spread remaining frosting over top and sides of cake.
   
   Serves 8 to 10.