Recipe by evelyn/athens
From Gabrielle Restaurant, New Orleans. This is one great cake!
Top Review by Charishma_Ramchandani
I loved making this cake. It was soft, light and simply great in taste! I used margarine as a substitute for the butter. I did not ice it though because I don't have cream cheese in my diet AT ALL:) We finished the cake very quickly. Thank you!
- 2 1⁄4 cups cake flour (sift before measuring)
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup mashed banana (about 2 ripe)
- 1⁄4 cup plain yogurt
- 1 1⁄2 teaspoons vanilla
- 1⁄2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 lb confectioners' sugar
- 8 ounces cream cheese, softened
- 1⁄2 cup butter, softened
- 2 teaspoons vanilla
- 2 -3 large bananas
Directions See How It's Made
- Preheat oven to 350F.
- Butter and flour three 8" round cake pans, knocking out excess flour.
- Into a bowl sift together first four ingredients.
- In a small bowl, whisk together mashed banana, yoghurt or buttermilk, and vanilla.
- In a large bowl, using an electric mixer, beat together butter and sugar until light and fluffy.
- Beat in eggs 1 at a time, beating well after each addition.
- Stir dry ingredients and banana mixtures alternately into the creamed mixture, 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 18-20 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.) Frosting: Into a large bowl, sift confectioners' sugar.
- In another large bowl and using an electric mixer, beat together cream cheese and butter until light and fluffy.
- Beat in vanilla and a pinch salt.
- Beat in confectioners' sugar, a little at a time, and beat frosting until smooth.
- Cut 2-3 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.
- (Cake may be made 8 hours ahead and kept in a cake keeper at cool room temperature.).