DOUBLE BANANA CAKE

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Double Banana Cake
Use very ripe bananas in the batter for a beautifully flecked, super-moist crumb.

16 servings

Recipe by Baked Expectations in Winnipeg

Photograph by Matt Duckor

May 2012

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  • 16

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter plus more for pans, room temperature
  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons kosher salt
  • 2 1/4 cups sugar
  • 6 large eggs
  • 3 cups coarsely mashed very ripe bananas (about 6 large)
  • 3/4 cup sour cream

Preparation

Step 1

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.

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.

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