Banana Layer Cake
Banana Cake is excellent for up to 3 days after assembling, but should be stored in the fridge. Do not cover for first couple of hours in the refrigerator to let the frosting set. Then cover very lightly with plastic wrap and when it's time to unwrap and serve, pull plastic off gently.
For the cake:
- 2 ½ cups sifted cake flour, not self-rising
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of ground cloves
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon grated nutmeg
- ½ teaspoon salt
- 1 ½ cups dark brown sugar, may substitute regular granulated sugar but won't be as moist
- 1/2 cup 1 stick unsalted butter, softened
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups mashed ripe bananas
- 1 ripe banana for filing, sliced in about ¼-inch slices (do not slice until just before adding to cake)
Cream Cheese Frosting:
- 2- 8 oz packages regular cream cheese, softened
- 1 cup 2 sticks salted butter
- 3 teaspoons vanilla extract
- 4 cups confectioners sugar
Make the cake:
Preheat the oven to 350F degrees. Grease and lightly flour two 8-inch round cake pans. Set aside.
Whisk together 2 ½ cups of flour, 2 ½ teaspoons of baking powder and ½ a teaspoon of baking soda, a pinch of cloves, 1 ¼ teaspoons of cinnamon, ½ a teaspoon of nutmeg, and ½ a teaspoon of salt. Set aside.
Cream 1 ½ cups of sugar and ½ a cup of softened butter until fluffy, about 3 minutes. Beat in the 2 eggs 1 at a time, beating well after each addition. Stir in 3 teaspoons of vanilla.
Mix in the flour mixture, alternating with 1 ½ cups of mashed bananas.
Pour the batter into the prepared cake pans and bake for 23-25 minutes, or until a cake tester comes out clean. Allow to cool for about 5 minutes on a cooling rack, then invert onto rack to coll completely.
Make the frosting:
In the bowl of an electric mixer with paddle attachment, cream the softened 16 oz. of cream cheese, about 2 minutes. Add 1 cup of softened butter and beat on high until thoroughly creamed, about 3 minutes. Turn mixer speed to low and slowly add about ½ cup at a time of the confectioners sugar. Once all the sugar has been added, beat on high again until smooth, about 2 minutes.
To complete the cake:
Place one layer of cake onto serving plate. Spoon a generous amount of the frosting onto the middle of the cake and using an off-set spatula, spread over top of layer and down sides of cake, smoothing as you go.
Slice 1 ripe banana and place slices evenly, covering entire service until all the banana has been used.
Gently smooth additional frosting over the layer of bananas. Place second layer of cake on top of first layer and repeat frosting process, covering the top and spreading over the sides until covered with thickness to your liking.
You can serve the cake immediately, but it tastes better if you place the cake in the fridge until the frosting has firmed up, at least 2 hours. This also makes for nice slicing presentation.
This cake is at it's peak the second day and should be stored in the fridge up to 3 days. To set the frosting, first refrigerate uncovered until the frosting has firmed up. Then gently place plastic wrap, completely covering the cake. When it's time to serve, remove from refrigerator and gently peel off the plastic.
Serving: 12g | Calories: 624kcal | Carbohydrates: 95g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 452mg | Potassium: 336mg | Fiber: 2g | Sugar: 71g | Vitamin A: 781IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 1mg