Fresh Banana Layer Cake

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.).
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