March 19th, 2015
I often buy too many bananas and they ripen quicker than I can finish them and I absolutely hate tossing them out. So what better way to use overly ripe bananas? Use them to make banana cake!
My buttercream of choice was peanut butter flavored since I sometimes eat my bananas with peanut butter. To top that off, I drizzled some Kona chocolate sauce for a full flavor explosion.
Banana Cake
1 ½ C sugar
4 oz butter
2 eggs
¼ tsp vanilla extract
8 oz sour cream
3 bananas, mashed
2 C AP flour
1 tsp salt
1 tsp baking soda
Y= Four 6-in layers
Directions:
- Cream together sugar and butter until light and fluffy.
- Add the eggs and vanilla.
- Add the sour cream. Scrape down the sides of the bowl.
- Add the mashed bananas.
- Combine flour, salt and baking soda together.
- Add the dries into the wet ingredients in three additions, scraping in between each addition.
- Divide batter into prepared cake pans.
- Bake at 330F for 40-50 minutes, or until cake is done.
Peanut Butter Buttercream
3/4 C egg whites (I used carton egg whites)
9 oz sugar
1 lb softened butter
2 tsp vanilla extract
⅛ C – ¼ C creamy peanut butter
Note: this is more than enough buttercream to frost a 4 layer cake. I just saved the extra for future use.
Directions:
- Whisk together sugar and egg whites in a mixer bowl.
- Place bowl over a pot of simmering hot water.
- Using a hand whisk, constantly whisk the sugar-egg mixture until sugar is completely dissolved. The mixture should be warm to touch, but not burning hot on the finger.
- Transfer the mixer bowl to the mixer. Using the whisk attachment, whisk on medium speed until mixture is cooled. Continue to whisk until the mixture becomes meringue-like.
- Once the meringue is cool enough, add the softened butter, a few pieces at a time. Allow the butter to mix in before adding the next few pieces.
- Once the butter is all in, whisk on high speed for a few seconds. Scrape sides down if necessary.
- Add peanut butter, a little at a time, until desired flavor is reached.
To assemble the cake:
- Divide cakes, lengthwise, into even layers.
- Spread buttercream on the first layer.
- Add the second layer and repeat with the buttercream. Repeat with other layers.
- Apply a thin crumb coat to the cake. Refrigerate to set the crumb coat.
- Apply a final coat to the cake.
- Decorate as desired.
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