Banana Layer Cake with Easy Buttercream Frosting

Banana Layer Cake

When you want something a little fancier than banana bread, make a banana cake. The crumb is a little lighter, and if you layer it up as I did here, it’s downright celebratory.

Serves 8-10

• 2 c and 2 T all-purpose flour

• 2 T cornstarch

• 1 t baking soda

• 1⁄2 t baking powder

• 1⁄2 t salt

• 1 cup mashed bananas (about 2 large or 3 small)

• 1⁄4 cup milk

• 2 t vanilla

• 4 oz unsalted butter, softened

• 1 1⁄4 c sugar

• 2 eggs

Preheat oven to 350 degrees. Butter and flour three 8” diameter cake pans.

Combine flour, cornstarch, baking soda, baking powder, and salt in a medium bowl. Mix mashed bananas with milk and vanilla. Using a stand mixer with the paddle attachment, cream the butter and sugar until lightened, about 3 minutes. Add eggs one at a time, mixing after each addition and scraping down the bowl. Add dry ingredients, in three additions, alternating with banana mixture. Scrape down the bowl. Mix until just combined. Divide equally between the 3 pans. Bake about 20 minutes, until the tops are beginning to brown and a cake tester inserted into the center comes out with only a few crumbs attached. Cool cakes in pans for 10 minutes. Turn layers out onto cooling racks to cool completely before frosting.

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Easy Vanilla Buttercream Frosting

Serves 1 Banana Layer Cake

• 1 c unsalted butter (2 sticks) softened

• 3 c confectioners sugar

• 2 t vanilla

• 2 T heavy whipping cream

Using a stand mixer with the whisk attachment, whip butter until creamy, 2 minutes. Add sugar gradually and miz on low speed until blended. Increase speed and whip another 2 minutes until fluffy. Add vanilla and cream and beat for 1 minute. For a softer consistency, add another tablespoon of cream.