Banana Cake with Butter-Cream Frosting
2 1/2 cups (1125 ml) cake flour
1 1/4 cups (300 ml) sugar
2 cups (500 ml) well mashed, very ripe bananas
1/2 cup (125 ml) shortening (or butter)
2 1/2 tsp (12 ml) double acting baking powder
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
# Preheat oven to 350 F.
# Prepare two 8-inch cake pans (or one 9 x 13 pan).
# First grease then flour the bottom and sides of the cake pans.
# In a large bowl, measure all the ingredients.
# With a mixer at low speed, beat until well mixed, constantly scraping the bowl, then beat at high speed for 5 minutes, occasionally scraping the bowl.
# Pour batter into the prepared pans and bake for 25 minutes (closer to 40 minutes if using only one 9 x 13 pan) or until a toothpick inserted deep into the center of the cake comes out clean.
# Cool layers on wire racks for 10 minutes or so, then remove from the pans and cool completely on the racks before filling and frosting the cake.
If you are filling and frosting two cakes stacked, then double the recipe.
2 cups (500 ml) icing sugar (confectioner’s sugar)
1/2 cup (125 ml) butter
3 to 4 tbsp (40 to 50 ml) 10% cream
1 1/2 tsp (7 ml) vanilla extract
1/8 tsp (1 ml) salt
In a large bowl with spoon or with a mixer at medium speed, beat all the ingredients until very smooth, adding more cream if necessary to make the frosting a good spreading consistency.