BANANA CAKE COCKAIGNE
One 9-inch 2-layer cake or one 10-inch cake; 12 to 16 servings
If served very fresh, this cake is good without icing, just sprinkled with powdered sugar.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans or one 10-inch springform pan and line the bottom(s) with rounds of parchment paper.
Whisk together thoroughly in a medium bowl:
- 2 ¼ cups sifted (225g) cake flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Combine in a medium bowl:
- 1 cup lightly mashed ripe bananas (about 2 large)
- ¼ cup (60g) plain yogurt or buttermilk
- 1 teaspoon vanilla
Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy:
- 1 stick (4 oz or 115g) unsalted butter, softened
Gradually add and beat until light and fluffy, about 5 minutes:
- 1 cup plus 2 tablespoons (225g) sugar
Beat in one at a time:
- 2 large eggs
On low speed, add the flour mixture in 3 parts, alternating with the banana mixture in 2 parts, beating until smooth. Scrape the batter into the pan(s), smoothing the top. Bake until a toothpick inserted into the center comes out clean, 30 to 45 minutes.
Let cool in the pan(s) on a rack for 10 minutes. Invert onto the rack, peel off the parchment paper, and turn right side up to cool completely.
For a 2-layer cake, arrange between the layers:
- 2 ripe bananas, sliced
For either the 2-layer cake or the single-layer cake, frost with: