Banana Cake
for cake layers 
2-1/4 cup  cake flour - sift before measuring
3/4 tsp  baking soda
1/2 tsp  baking powder
1/2 tsp  salt
1 cup  mashed bananas - about 2 ripe
1/4 cup  yogurt
1 tsp  pure vanilla extract
1/2 cup  butter - softened
1 cup  granulated sugar
2 large  eggs
for frosting 
1 lb.  confectioner's sugar
8 oz.  cream cheese - softened
1/2 cup  butter - softened
2 tsp  pure vanilla extract
2 large  bananas
make cake layers preheat oven to 350 degrees f. butter and flour three 
8-inch round cake pans, knocking out excess flour. into a bowl sift 
together flour, baking soda, baking powder, and salt. in a small bowl 
whisk together mashed banana, yogurt or buttermilk, and vanilla. in a 
large bowl with an electric mixer beat together butter and sugar until 
light and fluffy and beat in eggs, 1 at a time, beating well after each 
addition. stir in flour and banana mixtures alternately, beginning and 
ending with flour mixture and stirring after each addition until just 
combined. (do not overmix.) divide batter evenly among pans, smoothing 
tops, and bake in upper and lower thirds of oven, switching position of 
pans halfway through baking, about 18 minutes total, or until layers are 
springy to the touch and a tester comes out clean. cool layers in pans on 
racks 10 minutes. run a thin knife around edges of pans and invert layers 
onto racks to cool completely. (cake layers may be made 1 day ahead and 
kept, wrapped well in plastic wrap, at room temperature.) 
make frosting 
into a large bowl sift confectioners' sugar. in another large bowl with an 
electric mixer beat together cream cheese and butter until light and 
fluffy and beat in vanilla and a pinch salt. beat in confectioners' sugar, 
a little at a time, and beat frosting until smooth. 
assemble cake 
cut 2 firm-ripe bananas diagonally into thin slices. put a cake layer on a 
serving plate and spread with a thin coating of frosting. arrange one 
layer of banana slices on frosting, overlapping them slightly, and top 
with second cake layer. spread cake layer with another thin coating of 
frosting and arrange 1 more layer of banana slices in same manner, cutting 
and using slices from third banana if necessary. top bananas with 
remaining cake layer and spread remaining frosting over top and sides of 
cake. (cake may be made 8 hours ahead and kept in a cake keeper at cool 
room temperature.) 
attributed to: gabrielle restaurant, new orleans, louisiana 
idea: chop up pecans and lightly toast them and put in the icing. 
(ID: 10277) Mirror: Sun, Oct 26, 2003

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