Tomorrow is my birthday and so I thought it would be appropriate to give you the recipe for one of my favorite cakes. I have always loved banana cake. I chose to have banana cake for our wedding years ago and my daughter Caroline baked this magnificent version two years ago for my fiftieth birthday party. It was beautiful, as all her cakes are, and so delicious that people were requesting the recipe for months afterwards. The original recipe was from Cooking Light but one look at the frosting recipe and you’ll know that we changed that up a bit. I hope this will add something scrumptious to your next wonderful spring celebration!
Banana Layer Cake with Cream Cheese Frosting
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
⅛ teaspoon salt
1⅓ cups granulated sugar
⅓ cup vegetable oil
1¼ teaspoons vanilla extract
2 large egg whites
1 large egg
1 cup ripe banana, mashed
½ cup low-fat buttermilk
2 tablespoons pecans, toasted and finely chopped (Caroline just used coconut)
2 tablespoons flaked sweetened coconut, toasted
Cream Cheese Frosting (see recipe below)
Preheat oven to 350°F. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring well with a whisk. Place granulated sugar, oil, 1¼ teaspoons vanilla extract, egg whites, and egg in a large bowl; beat with a mixer at medium speed until well blended. Add mashed banana; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Pour batter into prepared pans. Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Peel off wax paper; cool completely on wire racks.
Place 1 cake layer on a plate; spread with ½ cup Cream Cheese Frosting (see recipe below), and top with other cake layer. Spread remaining frosting over top and sides of cake. Sprinkle pecans and coconut over top of cake. Store cake loosely covered in refrigerator.
Cream Cheese Frosting
8 ounces cream cheese, room temperature
2 sticks butter, room temperature
1 teaspoon vanilla extract (Caroline used a vanilla bean)
Approximately 2½ cups powdered sugar
To prepare frosting, place cream cheese, butter and 1 teaspoon vanilla extract in a large bowl; beat with a mixer at medium speed until fluffy. Add powdered sugar; beat at low speed until smooth.