Post by April B. on Apr 16, 2004 7:38:06 GMT -6
REAL BANANA LAYER CAKE
layers
2 1/4 cups sifted cake flour (not self-rising; sift before measuring)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed very ripe banana (about 2 large)
1/4 cup plain yogurt or well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
frosting
1 pound confectioners' sugar (about 3 3/4 cups)
8 ounces cream cheese, softened
1 stick (1/2 cup) unsalted butter, softened
2 teaspoons vanilla
2 to 3 large firm-ripe bananas
Make layers:
Preheat oven to 350° F. Butter and flour three 8-inch round cake
pans, knocking out excess flour.
Into a bowl sift together flour, baking soda, baking powder, and
salt. In a small bowl whisk together mashed banana, yogurt or
buttermilk, and vanilla. In a large bowl with an electric mixer beat
together butter and sugar until light and fluffy and beat in eggs 1
at a time, beating well after each addition. Stir in flour and
banana mixtures alternately, beginning and ending with flour mixture
and stirring after each addition until just combined. (Do not
overmix.)
Divide batter evenly among pans, smoothing tops, and bake in upper
and lower thirds of oven, switching position of pans halfway through
baking, about 18 minutes total, or until layers are springy to the
touch and a tester comes out clean. Cool layers in pans on racks 10
minutes. Run a thin knife around edges of pans and invert layers
onto racks to cool completely. (Cake layers may be made 1 day ahead
and kept, wrapped well in plastic wrap, at room temperature.)
Make frosting:
Into a large bowl sift confectioners' sugar. In another large bowl
with an electric mixer beat together cream cheese and butter until
light and fluffy and beat in vanilla and a pinch salt. Beat in
confectioners' sugar, a little at a time, and beat frosting until
smooth.
Assemble cake:
Cut 2 firm-ripe bananas diagonally into thin slices. Put a cake
layer on a serving plate and spread with a thin coating of frosting.
Arrange one layer of banana slices on frosting, overlapping them
slightly, and top with second cake layer. Spread cake layer with
another thin coating of frosting and arrange 1 more layer of banana
slices in same manner, cutting and using slices from third banana if
necessary. Top bananas with remaining cake layer and spread
remaining frosting over top and sides of cake. ;D
layers
2 1/4 cups sifted cake flour (not self-rising; sift before measuring)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed very ripe banana (about 2 large)
1/4 cup plain yogurt or well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
frosting
1 pound confectioners' sugar (about 3 3/4 cups)
8 ounces cream cheese, softened
1 stick (1/2 cup) unsalted butter, softened
2 teaspoons vanilla
2 to 3 large firm-ripe bananas
Make layers:
Preheat oven to 350° F. Butter and flour three 8-inch round cake
pans, knocking out excess flour.
Into a bowl sift together flour, baking soda, baking powder, and
salt. In a small bowl whisk together mashed banana, yogurt or
buttermilk, and vanilla. In a large bowl with an electric mixer beat
together butter and sugar until light and fluffy and beat in eggs 1
at a time, beating well after each addition. Stir in flour and
banana mixtures alternately, beginning and ending with flour mixture
and stirring after each addition until just combined. (Do not
overmix.)
Divide batter evenly among pans, smoothing tops, and bake in upper
and lower thirds of oven, switching position of pans halfway through
baking, about 18 minutes total, or until layers are springy to the
touch and a tester comes out clean. Cool layers in pans on racks 10
minutes. Run a thin knife around edges of pans and invert layers
onto racks to cool completely. (Cake layers may be made 1 day ahead
and kept, wrapped well in plastic wrap, at room temperature.)
Make frosting:
Into a large bowl sift confectioners' sugar. In another large bowl
with an electric mixer beat together cream cheese and butter until
light and fluffy and beat in vanilla and a pinch salt. Beat in
confectioners' sugar, a little at a time, and beat frosting until
smooth.
Assemble cake:
Cut 2 firm-ripe bananas diagonally into thin slices. Put a cake
layer on a serving plate and spread with a thin coating of frosting.
Arrange one layer of banana slices on frosting, overlapping them
slightly, and top with second cake layer. Spread cake layer with
another thin coating of frosting and arrange 1 more layer of banana
slices in same manner, cutting and using slices from third banana if
necessary. Top bananas with remaining cake layer and spread
remaining frosting over top and sides of cake. ;D