Ingredients
- Cake
- 1 1/2 cups(3 sticks) unsalted butter plus more for pans, room temp
- 3 3/4 cupsall-purpose flour
- 1 1/2 teaspoonsbaking soda
- 1 1/4 teaspoonskosher salt
- 2 1/4 cupssugar
- 6 large eggs
- 3 cupscoarsely mashed very ripe bananas (about 6 large)
- 3/4 cupsour cream
- Frosting
- 1 cup(2 sticks) unsalted butter, room temperature
- 4 cupspowdered sugar
- 1/2 cupheavy cream
- 1 teaspoonvanilla extract
- 1/2 teaspoonkosher salt
- 2 ripe but not mushy bananas, cut crosswise into 1/8-inch slices
Preparation
Step 1
Cake:
Preheat oven to 325°. Butter two 8"-diameter cake pans with sides 2" high. Line bottoms of pans with parchment paper rounds. Whisk flour, baking soda, and salt in a large bowl. Using an electric mixer, beat 1 1/2 cups butter and sugar in another large bowl until light and fluffy, 2–3 minutes. Add eggs one at a time, beating to blend between additions. With mixer on low, gradually beat in flour mixture, scraping sides of bowl. Mix in bananas, then sour cream. Divide batter between pans.
Bake cakes until a tester inserted into the center comes out clean, 50–55 minutes. Let cool for 20 minutes in pans on wire racks.
Invert cakes onto wire racks; let cool completely. Remove parchment. Using a serrated knife, trim off rounded tops.
Frosting:
Using an electric mixer, beat first 5 ingredients in a large bowl until light and fluffy, 6–7 minutes.
Place 1 cake on a plate. Spread 1 cup frosting over. Arrange banana slices on top. Top with second cake. Spread a thin layer of frosting over top and sides of cake; chill for 30 minutes. Spread remaining frosting over top and sides of cakes.