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« Recipe: Banana Layer Cake with Cream Cheese Frosting »

Banana Layer Cake with Cream Cheese Frosting

Adapted from Bon Appetit Magazine (original recipe: Gabrielle Restaurant, New Orleans LA)

Yield: 12 servings


2 1/4 c cake flour

3/4 t baking soda

1/2 t baking powder

1/2 t salt

1 c mashed ripe bananas (about 4)

1/4 c buttermilk

1 t vanilla extract

1/2 c (1 stick) unsalted butter

1 1/3 c sugar

2 large eggs


Preheat oven to 350F.

Grease and flour two 8 inch cake pans.

Combine cake flour, baking soda, baking powder and salt in a medium bowl.  In a separate bowl, mix mashed bananas, buttermilk and vanilla.

Using an electric mixer, beat the butter and sugar until well blended. Add the eggs, one at a time, beating well after each addition.  Add dry ingredients, alternating with banana mixture, in 3 additions (begining and ending with dry ingredients); beat well after each addition.

Divide batter evenly among prepared pans.

Bake cakes for approximately 30 minutes, or until tester inserted comes out clean. Cool cakes in pan for approximately 10 minutes before turning onto cooling racks.  Cool completely and ice with Cream Cheese Frosting (See recipe below)


Cream Cheese Frosting

Adapted from Kraft Foods

Yield: 2-1/2 cups


1 pkg (8 oz) cream cheese, softened

1/4 c butter, softened

1 t vanilla extract

1 lb confectionary sugar, sifted


Beat cream chees and butter in a large bowl with mixer until well blended. Add vanilla and beat until incorporated.

Gradually add sugar, beating well after each addition.

Note: Cakes iced with cream cheese frosting should be refrigerated.