Banana Cake

For Cake Layers

2 1/4 cups cake flour - sift before measuring
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed bananas - about 2 ripe
1/4 cup yogurt
1 teaspoon Pure Vanilla Extract
1/2 cup butter - softened
1 cup granulated sugar
2 large eggs

For Frosting

1 pound confectioner's sugar
8 ounces cream cheese - softened
1/2 cup butter - softened
2 teaspoons Pure Vanilla Extract
2 large bananas

Make Cake Layers Preheat oven to 350 Degrees F. Butter and flour three
8-inch round cake pans, knocking out excess flour. Into a bowl sift
together flour, baking soda, baking powder, and salt. In a small bowl
whisk together mashed banana, yogurt or buttermilk, and vanilla. In a
large bowl with an electric mixer beat together butter and sugar until
light and fluffy and beat in eggs, 1 at a time, beating well after each
addition. Stir in flour and banana mixtures alternately, beginning and
ending with flour mixture and stirring after each addition until just
combined. (Do not overmix.) 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 minutes total, or until layers are
springy to the touch and a tester comes out clean. Cool layers in pans on
racks 10 minutes. Run a thin knife around edges of pans and invert layers
onto racks to cool completely. (Cake layers may be made 1 day ahead and
kept, wrapped well in plastic wrap, at room temperature.)

Make Frosting

Into a large bowl sift confectioners' sugar. In another large bowl with an
electric mixer beat together cream cheese and butter until light and
fluffy and beat in vanilla and a pinch salt. Beat in confectioners' sugar,
a little at a time, and beat frosting until smooth.

Assemble Cake

Cut 2 firm-ripe bananas diagonally into thin slices. Put a cake layer on a
serving plate and spread with a thin coating of frosting. Arrange one
layer of banana slices on frosting, overlapping them slightly, and top
with second cake layer. 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. Top bananas with
remaining cake layer and spread remaining frosting over top and sides of
cake. (Cake may be made 8 hours ahead and kept in a cake keeper at cool
room temperature.)

Attributed to: Gabrielle Restaurant, New Orleans, Louisiana

Idea: Chop up pecans and lightly toast them and put in the icing.
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