Fresh Banana Layer Cake Recipe

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Fresh Banana Layer Cake
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Ingredients
15
Count
Nutrition
540
Calories
Total time
45
Minutes
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Ingredients:

  • 2 1/4 cups cake flour (sift before measuring)
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup plain yogurt
  • 1 1/2 tsp vanilla
  • 1 cup sugar
  • 2 large eggs
  • 1 lb confectioners' sugar
  • 2 tsp vanilla
  • 2 -3 large bananas

Directions:

  1. Preheat oven to 350F.
  2. Butter and flour three 8 round cake pans, knocking out excess flour.
  3. Into a bowl sift together first four ingredients.
  4. In a small bowl, whisk together mashed banana, yoghurt or buttermilk, and vanilla.
  5. In a large bowl, using an electric mixer, beat together butter and sugar until light and fluffy.
  6. Beat in eggs 1 at a time, beating well after each addition.
  7. Stir dry ingredients and banana mixtures alternately into the creamed mixture, beginning and ending with flour mixture, and stirring after each addition until just combined. (Do not overmix)
  8. Divide batter evenly among pans, smoothing tops, and bake in upper and lower thirds of oven, switching position of pans halfway through baking, about 18-20 minutes total, or until layers are springy to the touch and a tester comes out clean.
  9. Cool layers in pans on racks 10 minutes.
  10. Run a thin knife around edges of pans and invert layers onto racks to cool completely.
  11. (Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.) Frosting: Into a large bowl, sift confectioners' sugar.
  12. In another large bowl and using an electric mixer, beat together cream cheese and butter until light and fluffy.
  13. Beat in vanilla and a pinch salt.
  14. Beat in confectioners' sugar, a little at a time, and beat frosting until smooth.
  15. Cut 2-3 firm-ripe bananas diagonally into thin slices.
  16. Put a cake layer on a serving plate and spread with a thin coating of frosting.
  17. Arrange one layer of banana slices on frosting, overlapping them slightly, and top with second cake layer.
  18. Spread cake layer with another thin coating of frosting and arrange 1 more layer of banana slices in same manner, cutting and using slices from third banana if necessary.
  19. Top bananas with remaining cake layer and spread remaining frosting over top and sides of cake.
  20. (Cake may be made 8 hours ahead and kept in a cake keeper at cool room temperature.).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 539.83 Kcal (2260 kJ)
Calories from fat 206.93 Kcal
% Daily Value*
Total Fat 22.99g 35%
Cholesterol 93.12mg 31%
Sodium 254.35mg 11%
Potassium 269.39mg 6%
Total Carbs 80.01g 27%
Sugars 53.47g 214%
Dietary Fiber 1.93g 8%
Protein 5.09g 10%
Vitamin C 4.3mg 7%
Vitamin A 0.2mg 6%
Iron 2mg 11%
Calcium 49.2mg 5%
Amount Per 100 g
Calories 310.63 Kcal (1301 kJ)
Calories from fat 119.07 Kcal
% Daily Value*
Total Fat 13.23g 35%
Cholesterol 53.59mg 31%
Sodium 146.35mg 11%
Potassium 155.01mg 6%
Total Carbs 46.04g 27%
Sugars 30.77g 214%
Dietary Fiber 1.11g 8%
Protein 2.93g 10%
Vitamin C 2.5mg 7%
Vitamin A 0.1mg 6%
Iron 1.1mg 11%
Calcium 28.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.3
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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