Serves 16. Recipe from Baked Expectations and Bon Appétit magazine adapted by Helana Brigman.
1 cup (2 sticks) unsalted butter, room temperature
33/4 cups all-purpose flour plus more for dusting
11/2 tsp. baking soda
11/4 tsp. kosher salt
13/4 cups sugar
3 very ripe bananas, mashed
1/2 cup sour cream
For the icing:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 3/4 cups powdered sugar
1/2 cup heavy cream
1 tsp. vanilla extract
1/2 tsp. kosher salt
2 ripe bananas, sliced and not over-ripe
Note: If heavy cream is unavailable, use 1/2 cup minus 1 tbl. regular milk for substitution
1. Preheat oven to 325 degrees. Butter and flour two (8-inch) cake pans making sure to tap flour along the bottoms and sides. Remove any excess.
2. In a large bowl, whisk together dry ingredients. Set aside.
3. In a standing mixer, beat butter until fluffy on medium speed (about 2 to 3 minutes) and slowly mix in sugar until well-blended. Add eggs one at a time and slowly mix in dry ingredients making sure to scrape down the sides of the bowl.
4. Add mashed bananas and sour cream until well-blended. Pour batter into two cake pans and bake for 50 to 55 minutes or until a knife comes out clean. Transfer cakes to wire racks and cool for about 5 minutes before removing from pan. Cool and trim off rounded tops before icing.
5. Using an electric mixer, beat together butter, powdered sugar, cream,
vanilla and salt until well-blended. Scrape down sides of bowl and beat quickly to combine any last ingredients.
6. Plate cake and top with 1 cup icing. Smooth to cover top and sides and cover first layer with sliced bananas. Add second layer of cake and ice all over.
Serve immediately or refrigerate.