Lisa Loeb’s Banana Cake Recipe

This moist, delicious two layer banana cake is inspired by my friend Aaron Niemi’s recipe. This cake is delicious and moist the same day, or you can eat it the next day for an even moister cake! If you want to see a picture of me making a similar banana cake for my daughter Lyla’s first birthday, click here

Ingredients

·       4 large ripe bananas
·       2 tablespoons of sour cream
·       2 teaspoons of grated lemon zest
·       2 large eggs
·       1 ½ teaspoons of vanilla extract
·       2 cups of whole wheat flour (sift if you’d like – I don’t)
·       ¾ cup and 2 tablespoons of sugar
·       1 teaspoon baking soda
·       ¾ teaspoon of baking powder
·       ½ teaspoon of salt
·       10 tablespoons of softened unsalted butter
·       2-3 fresh ripe bananas for assembling the cake
·       2    9 inch round cake pans

1. Preheat oven to 350 degrees.
2. Mash bananas with a fork.  (I usually peel the bananas, and mash them in a pyrex pie dish with a fork.)
3. In a bowl, blend bananas and sour cream until smooth.
4. Turn in eggs, vanilla, and lemon zest.
5. In another large bowl combine the dry ingredients.
6. In the mixer, cream the butter until it is light and fluffy, then add ½ the banana mixture to that, then ½ the dry ingredients, then the other ½ of  the banana mixture, then the last ½ of the dry ingredients.
7. Pour into two buttered and floured 9 inch round cake pans.
8. Bake for 20-30 minutes or until the toothpick comes out clean.  I check early, just in case the oven is super-hot.

Frosting & Assembly

I like to use old school cream cheese frosting:

·       8 ounces softened cream cheese
·       8 ounces softened salted butter
·       2 teaspoons vanilla extract
·       Up to 4 cups of powdered sugar
·       Two ripe (but not overripe) bananas to use when assembling the cake

1. Cream the butter and cream cheese together until blended and fluffy.
2. Add vanilla.
3. Add powdered sugar ½ cup or so at a time until it tastes sweet enough to you and the frosting is smooth with no lumps. (I err on the side of less sugar.)
4. Assemble the cake and frost the first layer .  Slice the fresh ripe bananas into ¼ inch slices and cover the first layer of frosting with banana slices.
5. Add the second layer and frost the top. You can either frost the outside of the cake, which I do, since it looks more classic or leave the sides without frosting.