Banana Dream Cake

By Addie

This cake…oh this Banana Dream Cake…it is my favorite cake I have ever made. And I do not say that lightly. I first made it almost 2 years ago now and it has remained at the top of the list. Of course, back then, I was a new blogger and the only person reading this blog was my Mom. I also had no idea how to take a decent photograph (or make a layer cake), so the cake itself sure wasn’t very pretty. So when we were talking Bananas at the Dole event, I couldn’t help remembering this Banana Dream Cake. It stuck out in my mind and when I had two overripe bananas staring me in the face, I finally gave in. Heaven. Pure heaven. Do yourself a favor and make this. Make it tonight. Make it the next night too. Oh and while your at it, please overnight me a piece.

Ingredients

• CAKE:
• 3/4 cup butter
• 2 1/8 cups granulated sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 1/2 cup sour cream
• 4 oz applesauce
• 2 teaspoons lemon juice
• 1 cup mashed over ripe bananas (about 2 large bananas)
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• FROSTING:
• 3/4 cup butter, softened
• 1 1/2 (12 ounce) package cream cheese, softened
• 5 3/4 cups confectioners’ sugar
• 2 teaspoons vanilla extract
• Cinnamon, for sprinkling

Details

Adapted from thenovicechefblog.com

Preparation

Step 1

FOR THE CAKE:

Preheat oven to 275 degrees F (135 degrees C). Grease and flour 3 8-inch round cake pans. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla, sour cream and applesauce. Beat in the flour mixture alternately with the milk. Stir in banana mixture.

Divide batter (about 2 1/2 cup batter in each pan) into prepared pans. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)
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FOR THE FROSTING:

In a large bowl, cream butter and cream cheese until smooth. Beat in vanilla. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Then apply a thick even layer around the outside of the cake. Sprinkle on a little cinnamon around the outside and store in the fridge until ready to serve.