Banana Layer Cake
A fun thing to do with those too-soft bananas is bake something. This layer cake is moist and rich, a definite taste of banana and a pinch of cinnamon. It literally melts in your mouth. The cream cheese based frosting with the lemon zest and juice is a perfect finishing touch. While certainly sweet it still imparts the tang of the lemons as a perfect balance to the cake.
Equipment
- two 8" cake tins
Ingredients
The Cake
- 1/2 cup unsalted butter (114g)
- 1/2 cup vegetable oil (119ml)
- 1 cup white sugar (199g)
- 1/2 cup dark brown sugar (100g)
- 3 egg yolks (large grade A)
- 2 tsp Vanilla extract (8g)
- 1 cup ripe bananas (170g) about 2 medium size bananas
- 3/4 cup orange juice (178ml)
- 2 1/2 cup all purpose flour (300g)
- 2 tsp baking powder (10g)
- 1/2 tsp baking soda (2.4g)
- 1 tsp salt (6g)
- 1 tsp cinnamon (2.6g)
- 3 egg whites
- 1/4 cup granulated sugar (50g) for the egg whites
Cream Cheese Frosting
- 1/2 cup butter - unsalted butter is recommended (114g)
- 16 oz cream cheese - (452g) - two 8 oz. packages
- 4 cup powdered sugar (500g) sifted to remove lumps
- 1 tsp vanilla extract (4.3g)
- 1 tbsp lemon zest (6g)
- 2 tbsp Meyer lemon juice (15g) (may use any fresh lemon juice)
Instructions
Directions for Cake
- Preheat your oven to 325° for Convection bake and 350° for standard bake. Line two 8" cake pans with parchment, and butter the sides. Using your hands, or a large fork, mash the ripe bananas and set them aside. Mix together your flour, spices, baking soda, baking powder and salt and set that aside. Take the butter, eggs and orange juice out of the refrigerator so all three come to room temperature prior to use.
- Using an electric mixer fitted with the paddle attachment, combine the butter, oil and both the brown and white sugar. Beat at high speed until the mixture is light and fluffy. Add the egg yolks, one at a time, then the vanilla. Mix again at high speed for about 1 minute until the entire mixture is fluffy and completely combined. You may have to stop the mixer at some point to scrape down the sides of the bowl. Add the mashed bananas, and the orange juice, and once again, turn the mixer on to slow speed for about 30 seconds, (just long enough to keep the juice from splashing out of the bowl)then to high for another 30 seconds.
- Add the dry ingredients and again mix at low speed until combined. Stop, and scrape down the sides of the bowl, mix briefly, then pour this batter into a large mixing bowl. Thoroughly wash and dry the bowl.
- Pour the 3 egg whites in to your clean, dry mixing bowl, and using the whisk attachment beat at high speed until foamy. Leaving the mixer on, pour in the 1/4 cup of sugar, one tablespoon at a time. Completely combine each tablespoon before adding the next. Beat until the whites hold firm peaks and have a satin like sheen.
- Fold about 1/3 of the beaten whites into the cake batter. Stir it around to lighten the the mixture. Carefully add another 1/3, and using a rubber spatula, fold these into the batter. Don't stir - fold - using a flipping motion. When incorporated, repeat the process with the remaining 1/3. Don't over mix, even if you have a few streaks of egg white, it's better than deflating the mixture.
- Divide the batter equally between your two prepared 8" cake pans. Place on the center rack of your preheated oven. Bake for 30 to 40 minutes, or until the cake is golden brown and springs back a bit when you gently press on the center. You can also further check by inserting a tooth pick or cake tester in to the center. It should come out clean when the cake is done.
- Let the layers cool for about 15 minutes. Run the tip of a sharp knife around the rim to release completely from the sides then invert the cake tins on to a rack and allow the layers to cool completely.
The Frosting
- Combine the butter, cream cheese, vanilla extract, and lemon zest in the bowl of a stand mixer, or a bowl using a hand-held mixer. Beat at medium speed until completely combined.
- Add the sifted powdered sugar and lemon juice. Beat at low speed until much of the powdered sugar is incorporated, then switch to high speed until the mixture is fluffy, creamy and smooth.
To Assemble
- Once your layers are completely cooled, place one layer on a plater or cake turntable if you have one. Brush the layer free of crumbs and spread 1/4 to 1/3 of your frosting. It will be much easier to spread if the frosting is at room temperature. Place the top layer - again brush free of crumbs before placing it on top of the bottom layer. If you have time the best way it to now spread a thin layer of frosting on the to and side of the two layers. This is commonly referrer to as a "crumb coating". Then place the cake in the refrigerator or even your freezer - 15 minutes for freezer and about 25 for the refrigerator. Remove the cake and use the remaining frosting to cover the top and sides.
Options and Additions
- You will note in the photo I have chopped and candied some walnuts and sprinkled them on the top of the cake. You could also use pecans. Certainly not necessary, but a nice addition to the finished look.