Banana Layer Cake
|Author:||Bon Appétit, 1996.07|
|Yield:||8 to 10|
|1 1/2 cups||sugar|
|1 cups||mashed ripe bananas|
|1/2 cups||vegetable oil|
|1 tsp.||vanilla extract|
|2 cups||all purpose flour|
|1 tsp.||baking soda|
|16 oz.||cream cheese, room temperature|
|1/4 cups||unsalted butter, room temperature (1/2 stick)|
|1 1/2 cups||powdered sugar|
|Fresh banana slices (optional)|
- Preheat oven to 350°F. Lightly butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides; dust pans with flour. Combine 1 1/2 cups sugar, mashed bananas, oil, eggs, buttermilk and vanilla in large bowl. Use an electric mixer to blend mixture. Sift flour, baking soda and salt into banana mixture; beat until well blended. Divide batter equally between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Cut around cakes to loosen; turn cakes out onto racks and cool completely.
- Beat cream cheese and butter in large bowl until smooth. Add powdered sugar and blend well.
- Place 1 cake layer on platter. Spread 2/3 cups frosting over. Top with second cake layer. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and refrigerate.) Garnish top of cake with banana slices, if desired, and serve.