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Banana Cake with Butter-Cream Frosting

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 eggs
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.

Butter-Cream Frosting

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.

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