Prep 25 mins
Cook 20 mins
From Gabrielle Restaurant, New Orleans. This is one great cake!
- 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
- 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.).
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!
I followed the recipe exactly and ended up with a tasty cake. I don't know how I could make it lighter or less dense though, as the crust was hard to cut through, very dense cake. Also, there is not enough icing sugar in the icing recipe. After transporting it to the birthday, all the icing had squeezed out the middle and formed a puddle around the base. I suggest adding at least another cup or three of icing sugar to thicken it up a bit. We chopped walnut bits and put them in the middle and sides of the cake, and next time I think I would add banana flavour to the batter to spike it up a bit and some maple flavour to the icing as well. Thanks for the recipe.
The one single comment i got in this banana cake when i served it to my entire family is that it just looks like those appetiting cakes in the fancy cooking books, yet after they tasted it they couldnt believe that a home made cake could have such a fine taste. Thanx for the site and for whoever submitted this accurate recipe.