This delicious layer cake is from Gabrielle Restaurant, New Orleans, LA. The cake is wonderful alone, but heavenly with the cream cheese frosting.
For Cake Layers
2 1/4 cups cake flour - sift before measurin
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed bananas - about 2 ripe
1/4 cup yogurt
1 teaspoon vanilla
1/2 cup butter - softened
1 cup granulated sugar
2 large eggs
For Frosting
1 pound confectioner’s sugar
8 ounces cream cheese - softened
1/2 cup butter - softened
2 teaspoons vanilla
2 large bananas
.
Make Cake Layers
Preheat oven to 350° 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.)