Banana Layer Cake

 

My husband chose this cake for his birthday this year, and since he normally says "whatever you want" when I ask what HE wants for his birthday dessert, I figured I better make exactly what he picked out! 

 

And I'm glad he did. This is banana bread on steroids - a delicious layer cake with cream cheese frosting. 

This is a nice change of pace from heavy chocolate cakes or the like - but is still completely substantial. 

The cream cheese frosting adds a delicious richness to the cake - when I make this again, I might be tempted to double the frosting! If you need an easy, delicious cake for the weekend, or for any celebration, and you love banana bread - this is the winner!

Banana Layer Cake with Cream Cheese Frosting

Cake:

3/4 cup butter, softened

1 1/2 cups sugar

3 eggs

1 cup buttermilk

1 tsp. vanilla

1 tsp. banana extract, optional

3 cups flour

1/2 tsp salt

2 tsp. baking powder

1/2 tsp. baking soda

3 medium ripe bananas, mashed

Frosting:

8 ounces cream cheese, softened

½ cup butter, softened

3 tsp. milk or cream

1 tsp. banana extract (use vanilla if you don't have banana)

1½ cup powdered sugar

For the cake, in a large mixing bowl, beat sugar and butter until smooth and creamy. Add buttermilk and vanilla, and banana extract (if you have it). Mix until combined. Add eggs, one at a time, mixing after each addition until combined.

In a separate bowl, combine flour, baking soda and salt. Add the dry mixture gradually, beating until combined. Fold in mashed bananas.

Pour into greased 8 or 9 inch round cake pans and bake at 350 on center rack of oven for 30-40 minutes or until toothpick inserted in center comes out clean. (Time will vary based on your pan size.) Remove to wire rack to cool, then remove from pan.

For the frosting, mix together the cream cheese, butter, milk and extract until light and fluffy. Slowly add powdered sugar, a little at a time, mixing until smooth and creamy.

Generously frost bottom layer of cake, stopping at the edge. Place top layer on frosted bottom layer, then frost top layer generously, then frost the sides. (If you prefer, you can leave the sides "plain" and just frost the middle and top. Up to you!) Chill until frosting is firmed up before slicing.  Store leftovers in the refrigerator.