Moist and delicious delicate cake layers, with their hint of banana and cinnamon literally melt in your mouth. The frosting is rich, with a bit of tartness from the lemon. The cake and the frosting combine to form light and creamy, sweet and rich dessert.
Preheat your oven to 325 degrees for Convection bake and 350 degrees 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, 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, then to high for another 30 seconds.
Add the dry ingredients and 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 and whisk attachment to prepare for the egg whites.
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 35 to 45 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.
The layers should cool at least 15 minutes then remove and allow to cool completely on an rack before 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 powdered sugar and lemon juice. Continue to beat at high speed until the mixture is fluffy, creamy and free of any lumps of cream cheese.
Ingredients
Directions
Preheat your oven to 325 degrees for Convection bake and 350 degrees 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, 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, then to high for another 30 seconds.
Add the dry ingredients and 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 and whisk attachment to prepare for the egg whites.
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 35 to 45 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.
The layers should cool at least 15 minutes then remove and allow to cool completely on an rack before 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 powdered sugar and lemon juice. Continue to beat at high speed until the mixture is fluffy, creamy and free of any lumps of cream cheese.