Banana Cake

 I Am Baker's other banana cake recipe. This one has banana curd in it.

INGREDIENTS

• 3 cups (375g) all-purpose flour
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cup (450g) bananas
• 2 tsp. lemon juice
• 1 cup (227g) butter, softened
• 2 cups (400g) granulated sugar
• 2 tsp. vanilla extract
• 3 large eggs, room temperature
• 1 1/2 cups (360g) buttermilk, room temperature

Instructions:

INSTRUCTIONS

1. Heat oven to 350°F. Prepare three 8-inch round cake pans.

2. In a medium bowl, sift together flour, baking soda, and salt. Set aside.
3. Put bananas, lemon juice, butter, sugar, and vanilla into stand mixer (or use a hand-held mixer) and mix until incorporated and smooth.
4. Add in eggs, one at a time, beating well after each addition.
5. With mixer on low, add flour mixture to banana mixture alternativly with buttermilk, beginning and ending with flour mixture.
6. Mix until just combined.
7. Pour batter into three 8-inch round baking pans that have been prepared. (sprayed with non-stick spray or coated with GOOP or butter & flour coating or parchment, etc.)
8. Bake for 28-32 minutes or until center no longer appears wet and an inserted toothpick is removed with few crumbs.
9. Cool in pans on wire rack for 10 minutes, then remove to wire rack to cool completely.

Banana Cake with Cream Cheese Frosting

 This is from I Am Baker

Ingredients:

BANANA CAKE

• 2/3 cup (152g) unsalted butter, melted
• 8 ripe (3 cups)bananas, mashed
• 1 1/2 cups (300g) granulated sugar
• 2 large eggs room temperature
• 2 teaspoons vanilla extract
• 3 cups (360g) self-rising flour, sifted
• 1 teaspoon kosher salt

CREAM CHEESE FROSTING

• 1 1/2 cup (357g) cold heavy whipping cream
• 8 oz package cream cheese room temperature
• 1 cup (120g) confectioners sugar
• 1/8 tsp. table salt
• 1 tsp. vanilla extract

Directions:

BANANA CAKE

1. Preheat oven to 350°F. Prepare a 10x15 baking pan with butter and flour or non-stick spray. 

2. Melt butter and set aside to cool slightly. 

3. In a large bowl, mash bananas with a fork or with a hand-held mixer.

4. Add butter, sugar, eggs, and vanilla and mix well.

5. Add in the flour and salt and stir until all ingredients are incorporated.

6. Bake for 18-25 minutes. You want the top to be a light golden brown and an inserted toothpick to be removed mostly clean. The cake should have risen in the middle and spring back if you press gently with your finger.

CREAM CHEESE FROSTING

1. In the bowl of a stand mixer (or hand-held mixer), beat cold whipping cream on medium-high until stiff peaks form; about 2-3 minutes. Place whipped cream into a separate bowl and clean out stand mixer bowl.

2. In clean stand mixer bowl (or using a hand-held mixer) whip cream cheese until light and smooth. Add in sugar, salt, and vanilla and beat until fully incorporated.

3. Remove bowl from stand mixer and gently fold whipped cream into cream cheese mixture.

4. Can be used immediately. You can store in the refrigerator until ready to use, just be sure to bring to room temperature before piping or spreading.