Banana Cake
For Cake Layers
2 1/4 cups cake flour - sift before measuring
3/4 teaspoon baking soda
4/2 teaspoon baking powder
5/2 teaspoon salt 1 cup mashed bananas - about 2 ripe
6/4 cup yogurt 1 teaspoon Pure Vanilla Extract
7/2 cup butter - softened 1 cup granulated sugar 2 large eggs
For Frosting
1 pound confectioner's sugar 8 ounces cream cheese - softened
8/2 cup butter - softened 2 teaspoons Pure Vanilla Extract 2 large bananas
Make Cake Layers Preheat oven to 350 Degrees 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. (Cake may be made 8 hours ahead and kept in a cake keeper at cool room temperature.)
Attributed to: Gabrielle Restaurant, New Orleans, Louisiana
Idea: Chop up pecans and lightly toast them and put in the icing.
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