Ingredients
Cake
- 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
Frosting
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 cups powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 ripe but not mushy bananas, cut crosswise into 1/8-inch slices
Preparation
Cake
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Preheat oven to 325°. Butter two 8" cake pans. 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.
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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.
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Invert cakes onto wire racks; let cool completely. Remove parchment. Using a serrated knife, trim off rounded tops.
Frosting
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Using an electric mixer, beat first 5 ingredients in a large bowl until light and fluffy, 6–7 minutes.
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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.
Read More http://www.bonappetit.com/recipes/2012/05/double-banana-cake#ixzz1uNtdpv5v
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