Banana Cake

Banana Cake

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

6 eggs

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.