Banana Layer Cake
Sometimes in life, we make a mistake and find out that it wasn’t a mistake after all. Recently, I offered to bring a celebration cake to a dinner. The Birthday celebrants were men, so I chose my go-to favorite: Banana Cake with a Browned Butter Icing.
Since we were a small group, I opted to make only half of this recipe to make a single layer cake. In full disclosure, I mistakenly added only 1/2 as much butter as called for and I did not realize my mistake until after baking. All of the guests were told of my “mistake” in advance and all agreed the cake was perfectly moist, and not dry as I expected. So, if you are trying to reduce fat, feel free to make this same “mistake”, otherwise enjoy the recipe as written!In a mixer bowl, cream with paddle attachment: 1 cup Butter, softened 2 cups Sugar Switch to the whip attachment and add: 4 Eggs
Whip on high speed for 5 minutes.In a small bowl mix together: 2 cups Banana Pulp 2 tsp. Vanilla Extract 2/3 cup Buttermilk In another small bowl sift together: 4 cups Cake Flour 2 tsp. Baking Soda 1 tsp. Salt
Add to the creamed mixture the dry and wet ingredients alternately, beginning and ending with dry ingredients.
Pour the batter into 2-9″ cake pans, lined with parchment paper and greased. Bake in a 350 degree oven 40-45 minutes or until tests done with a toothpick. Cool completely on a rack. Run a knife around the edge of each cake pan and remove the cake from the pans. Fill and frost the cake with the following Browned Butter Frosting:
Browned Butter Frosting:In a small pan, slowly brown: 6 Tabl. Butter, stirring constantly Beat in the mixer bowl using the whip attachment: 2# Confectioner’s Sugar 1/2 tsp. Salt Browned Butter from above
While mixer is mixing, slowly add 1/2 cup Evaporated Milk to nice spreading consistency. Ice the cake quickly as soon as the frosting is made as this is a “crusting” recipe (meaning it dries to the touch). I placed walnuts on this cake by cupping them in my hand and pressing against the sides of the cake.