Just give me one good reason to bake a cake and I’m all over it. Actually, it doesn’t even have to be a GOOD reason or even a reason at all. Or an excuse for that matter. Ah, hell, just ask me to bake a cake. Better yet, tell me you have something to celebrate. I love a good celebration cake. A couple of weeks ago, my Katie and her workmate, Patty B., both had work anniversaries. These two ladies were both celebrating four years of working for the good Sisters of the Holy Names of Jesus and Mary. Being a former Catholic School Girl, this still makes me slightly nervous, but the nuns are cool. And they do love a good sweet treat!
This here bad boy is a Banana cake with Coconut Cream Cheese Frosting. To really kick up the banana flavor, I put slices of banana between each of the layers (it’s a four layer cake!). It was insanely heavenly, right up the sisters alley, so to speak.
Here is the recipe:
CORDON ROSE BANANA CAKE
Adapted from the Cake Bible by Rose Levy Beranbaum
2 nine inch pans, buttered and parchment lined bottoms
4 large ripe bananas
2 tablespoons sour cream
4 large eggs
3 teaspoons vanilla
4 cups sifted cake flour
1 3/4 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
20 tablespoons unsalted butter, must be softened
Pre-heat oven to 350 degrees F
In a food processor process the banana and sour cream until smooth. Add the eggs and vanilla and process briefly just to blend.
In a large mixing bowl of an electric mixer, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and 1/2 of the banana mixture. Mix on low speed until the dry ingredients are moistened.Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and strengthen the cake’s structure. crape down the sides. Gradually add the remaining banana mixture in two batches, beating for 20 seconds after each addition to incorporate the ingredients and develop the structure. Scrape down the sides.
Divide the batter evenly between the two pans and smooth the surface with a rubber spatula. Bake 30 – 40 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool 10 – 15 minutes on a cooling rack before removing from pans. Allow to cool completely before wrapping.
I like to chill my cakes before I frost them. Remove the top “dome” with a serrated knife, for a more professional look. You can make this a two layer cake or a four layer. My preference is four layers. It’s best to use a cake decorating stand. Place cake on stand, and using a long serrated knife, slice the cake into two even layers.
COCONUT CREAM CHEESE FROSTING
1 # unsalted butter, softened
1/2 # cream cheese, softened
0.2 oz salt
0.2 oz lemon juice
2 oz water
2 cups sweetened shredded coconut
Place butter in bowl of electric mixer. Cream for 2 – 3 minutes. Add powdered sugar, salt, vanilla, lemon juice and water. Mix on low ( I pulse it until incorporated so my kitchen isn’t covered in powdered sugar) for about 1 minute. Once it is incorporated, gradually increase the speed to the highest. Stop and scrape the sides a couple of time during this process. Whip until light, fluffy and very white. Add coconut and mix until incorporated.
Frost the cake. I sliced about four bananas for this cake for in between each layer. You can see them in the pictures. So good.
Dear, sweet Katie brought a piece home to me. We ate on it for three days! So, what are we celebrating next? Anyone?