I got a little obsessed with the perfect banana cake - it started when our banana plants decided to give us several hands of bananas all at once, we eating and drinking bananas in every possible configuration. Including cake. I wanted a lighter than usual cake (banana cakes tend to be very dense and moist in my experience) and a lighter than usual cream cheese icing, and I wanted to have hints of honey and vanilla. I searched the net, I baked a couple cakes, I asked the hotline ( http://food52.com/hotline... ) and then I just plain pestered Hardlikearmour a lot because she's awesome. I think I finally got it. ** the photo is actually an earlier iteration that was a bit denser - the one I got right was set upon and eaten before I could get a shot ** —aargersi
a two layer cake
The Banana Cake
ripe mashed banana (3-4 depending on their size)
cream of tartar
1 1/4 cups
vanilla (I used Tahitian)
Cream and Cream Icing
cream cheese - room temp
unsalted butter - room temp
very floral honey (I used Yucatecan)
Sliced ripe banana - enough to cover a layer of cake
Heat the oven to 350. Butter or spray two 9" cake tins, line with parchment rounds and butter or spray those too (I spray - it's so easy!)
Whisk all dry ingredients except sugar together. Use a large bowl - everything is going to end up in there.
In a second bowl, beat the egg yolks, oil and 1 C sugar together. Then beat in the banana.
In yet another bowl, beat the egg whites, cream of tartar and 1/4 cup sugar until soft peaks form.
Alternately mix the buttermilk and dry ingredients into the egg yolk and sugar, I did 2 rounds of each. Now fold in the egg whites.
Pour into the pans and bake until they are golden and a tester comes out clean - 30-35 minutes. Cool for a few minutes then turn out onto a rack and cool completely.
Cream and Cream Icing
Whip the cream until it has stiff peaks. Beat the cream cheese and butter together, then add the sugar, vanilla and honey - beat on low until the sugar is mixed in to avoid a sugar cloud, then beat on med-high until it is smooth and whipped. Fold in the whipped cream. Chill the icing for 15-20 minutes. Place a single layer of sliced banana on the bottom cake layer, then cover with icing. Put the second layer on an ice the cake!
I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect