Side Pannel
Vintage Banana Layer Cake
Vintage Banana Layer Cake
- Recipe Submitted by maryjosh on 11/13/2016
Ingredients List
- 2 large eggs
- 1 cup mashed ripe bananas (about 3 large spotted bananas)
- 2-1/2 cups cake flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract, fine quality
- 1/4 cup of buttermilk (or 1/4 cup milk with 1/2 teaspoon of white vinegar)
Directions
1. Prep The Eggs:
As a prep step, let’s bring to room temperature in a cup of warm water:
2 large eggs (in their shells)
2. Prep The Oven:
Place an oven rack in center position and pre-heat oven to 375 degrees.
3. Prep The Pans:
Prepare two 9″ cake pans by buttering them and lining the bottoms with parchment.
Tip: Press 2 squares of parchment into the bottom of one of the cake pans, making a finger indent at the edges of the pan, then cut the circles from that template.
Butter the tops of the parchment (just for luck, although I don’t think it’s necessary).
4. Prep The Bananas:
Get your hands on 3 (or maybe 4) large ripe bananas. The fruit should be ripe and spotted but not pure black (black is better for banana bread).
Tip: We want some speckles to show through in the cake but we don’t want a dark brown cake.
Grab your favorite nanner masher and mash 3 or 4 large bananas to produce:
1 cup hand-mashed banana puree
Mash the bananas so that there are no large white clumps of fruit
5. Prep The Dry Ingredients:
Measure out into a large bowl all the dry ingredients:
2-1/2 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Whisk all ingredients until thorough blended.
6. Cream The Butter And Sugar:
Microwave for a few seconds until room temperature:
1/2 cup (1 cube or stick) unsalted butter
In a large bowl (or the stand mixer bowl), measure out:
1 cup sugar
the prepared room temp butter
Using the mixer, beat the sugar and butter on high for about 3 minutes until light and creamy.
7. Adding the Eggs into the Sugar-Butter Mixture:
Fork beat in a small bowl or cup and then beat into the creamed sugar-butter mixture on high:
2 large eggs
8. Adding The Vanilla:
Beat into the batter on medium speed until fully incorporated (about 30 seconds):
2 teaspoon vanilla extract, fine quality
9. Sour Milk Or Buttermilk:
Let’s make some “sour milk” old-school-style (or just use 1/4 cup of buttermilk, or you may even use dry cultured buttermilk mixed with warm water according to the dry buttermilk directions):
Making Sour Milk:
In a small bowl or cup, mix together and let sit on the counter for 5 minutes:
1/4 cup milk (we used 2%)
1/2 teaspoon white vinegar
10. Mixing Bananas With Sour Milk:
Place the prepared mashed bananas in a bowl and, using a fork, stir in the sour milk (or buttermilk) until thoroughly blended.
11. Adding Mashed Bananas & Flour Mixture to Batter:
Add the banana-sour milk (or buttermilk) mixture and the prepared flour mixture in partial batches to the batter and blend with the electric blender on low-speed until just incorporated, about 30 seconds.
12. Batter Up The Pans, Bake & Cool:
Divide the batter evenly between the pans and smooth the top of the batter with a spatula if needed.
Bake the banana cakes at 375 degrees for approximately 30 minutes until the tops are golden brown, the center springs back slightly when touched and a toothpick inserted into the center of the cake returns clean.
Cool the cakes for 10 minutes in the pans before removing and then continue cooling for an additional 30 minutes to an hour before frosting.
Assemble run through the process of filling this cake with the “golden nuggets” of banana slices.
As a prep step, let’s bring to room temperature in a cup of warm water:
2 large eggs (in their shells)
2. Prep The Oven:
Place an oven rack in center position and pre-heat oven to 375 degrees.
3. Prep The Pans:
Prepare two 9″ cake pans by buttering them and lining the bottoms with parchment.
Tip: Press 2 squares of parchment into the bottom of one of the cake pans, making a finger indent at the edges of the pan, then cut the circles from that template.
Butter the tops of the parchment (just for luck, although I don’t think it’s necessary).
4. Prep The Bananas:
Get your hands on 3 (or maybe 4) large ripe bananas. The fruit should be ripe and spotted but not pure black (black is better for banana bread).
Tip: We want some speckles to show through in the cake but we don’t want a dark brown cake.
Grab your favorite nanner masher and mash 3 or 4 large bananas to produce:
1 cup hand-mashed banana puree
Mash the bananas so that there are no large white clumps of fruit
5. Prep The Dry Ingredients:
Measure out into a large bowl all the dry ingredients:
2-1/2 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Whisk all ingredients until thorough blended.
6. Cream The Butter And Sugar:
Microwave for a few seconds until room temperature:
1/2 cup (1 cube or stick) unsalted butter
In a large bowl (or the stand mixer bowl), measure out:
1 cup sugar
the prepared room temp butter
Using the mixer, beat the sugar and butter on high for about 3 minutes until light and creamy.
7. Adding the Eggs into the Sugar-Butter Mixture:
Fork beat in a small bowl or cup and then beat into the creamed sugar-butter mixture on high:
2 large eggs
8. Adding The Vanilla:
Beat into the batter on medium speed until fully incorporated (about 30 seconds):
2 teaspoon vanilla extract, fine quality
9. Sour Milk Or Buttermilk:
Let’s make some “sour milk” old-school-style (or just use 1/4 cup of buttermilk, or you may even use dry cultured buttermilk mixed with warm water according to the dry buttermilk directions):
Making Sour Milk:
In a small bowl or cup, mix together and let sit on the counter for 5 minutes:
1/4 cup milk (we used 2%)
1/2 teaspoon white vinegar
10. Mixing Bananas With Sour Milk:
Place the prepared mashed bananas in a bowl and, using a fork, stir in the sour milk (or buttermilk) until thoroughly blended.
11. Adding Mashed Bananas & Flour Mixture to Batter:
Add the banana-sour milk (or buttermilk) mixture and the prepared flour mixture in partial batches to the batter and blend with the electric blender on low-speed until just incorporated, about 30 seconds.
12. Batter Up The Pans, Bake & Cool:
Divide the batter evenly between the pans and smooth the top of the batter with a spatula if needed.
Bake the banana cakes at 375 degrees for approximately 30 minutes until the tops are golden brown, the center springs back slightly when touched and a toothpick inserted into the center of the cake returns clean.
Cool the cakes for 10 minutes in the pans before removing and then continue cooling for an additional 30 minutes to an hour before frosting.
Assemble run through the process of filling this cake with the “golden nuggets” of banana slices.
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