I hate bananas. Maybe it’s the texture or the overpowering banana flavor. That said, I LOVE banana bread. And now, I love banana cake. It’s fluffy and moist and not super sweet… Lovely.
- 2 cups sugar
- 1/2 cup butter (1 stick)
- 2 egg yolks
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 3 crushed bananas
- 1 teaspoon vanilla
- 2 egg whites, beaten
Combine the sugar and butter and beat on low speed until completely combined.
Add the egg yolks and beat on high speed until the mixture is smooth and fluffy.
In a separate bowl, combine the dry ingredients — flour, baking powder, baking soda and salt — and whisk thoroughly.
Alternately add dry and wet ingredients (milk), beating each time until it is just incorporated. Start and end with dry.
When you’re done, you should have a nice, soft, fluffy batter.
Now mash the bananas and add them to the batter. I used some really, really ripe bananas (that I’d planned on using in banana bread, until I found this recipe. ). I didn’t need to do much mashing.
Add the vanilla and beat until combined.
Whip the egg whites until they form stiff peaks, but not so much you dry them out.
Carefully fold the egg whites into the batter, trying not to deflate them too much.
Pour the batter into three greased and floured round pans.
Bake at 350° for 35 minutes, until a toothpick inserted in the center comes out dry.
Pop the cakes out of the pans and let them cool to room temperature, then frost with the brown sugar whipped icing.
This icing will stay soft and creamy at room temperature. If you want it to firm up, you’ll need to put the cake in the refrigerator.
And that’s it!
I actually made cupcakes this time instead of cake– I got about 37 cupcakes out of this.