Double Layer Banana Cake

ImageIngredients for the Cake 
1 1/2 cups unsalted butter , softened
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
2 1/4 cups sugar
6 large eggs
3 cups bananas, mashed
3/4 cup sour cream {I used plain yogurt}

Ingredients for the Frosting
1 cup (2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1/2 cup heavy cream  {I used 2% milk}
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 almost ripe bananas cut into slices

Preheat oven to 325.

Butter and flour two cake pans {I used 9-inch pans}.

Sift together the flour, baking soda, and salt in a large bowl and set aside.

Pull out your electric mixer and beat 1 1/2 cups butter and sugar together for about 3 minutes.  You want the mixture to be light and fluffy.

Add the eggs one at a time, then once incorporated mix in the flour mixture slowly.

Add mashed bananas and sour cream {or plain yogurt}.

Pour batter into 2 cake pans and bake for 45- 50 minutes or until a toothpick inserted in the center comes out clean.

For the Frosting

Mix everything {except the bananas} in a mixer with the wire wisk attachment and whippty do dah until the frosting is light and fluffy.  About 5 minutes or so.

Place a dab of frosting in the center of you cake stand, {I always do this to prevent sliding} add 1 layer of cake, add frosting, then  a layer of sliced bananas, and finally then a second layer of cake.

Frost cake with remaining frosting and place in the refrigerator to chill.



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