Ripe bananas are mashed into the batter and fresh slices are sandwiched between layers of creamy icing, making every bite a perfect balance of fluffy cake and decadent creaminess. Whether you’re a banana enthusiast or just looking for a delicious twist on a classic dessert, this cake is sure to impress with its deep banana flavour and elegant presentation.
Ingredients:
CAKE:
- 1½ cups (3 sticks) unsalted butter, plus extra for pans, room temperature
- 3¾ cups all-purpose flour
- 1½ teaspoons baking powder
- 1¼ teaspoons kosher salt
- 2¼ cups granulated sugar
- 6 large eggs
- 3 cups roughly mashed very ripe bananas (about 6 large)
- ¾ cup sour cream
FROSTING:
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 cups icing sugar
- ½ cup heavy cream (such as Shamrock Farms® Heavy Whipping Cream)
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 2 ripe but not mushy bananas, cut crosswise into ⅛-inch slices
Method:
Preheat the oven to 175°C (350°F). Butter two cake tins and line with baking paper.
Whisk together the flour, baking powder and salt in a bowl.
In a separate bowl, cream together 1½ cups butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the mashed bananas and sour cream.
Gradually add flour mixture, beating on low speed until just combined.
Pour the mixture evenly into the prepared trays, smoothing down the tops.
Bake for 45-50 minutes or until a skewer inserted in the centre comes out clean.
Cool cakes in pans on wire racks for 15 minutes, then invert onto racks to cool completely.
To make the icing:
Cream 1 cup butter until smooth.
Gradually add icing sugar, then cream, vanilla and salt, beating until fluffy.
When cooled, spread one cake layer with the frosting, top with the banana slices and cover with the second cake layer.
Frost the top and sides of the cake and decorate with more banana slices if desired.
