Banana Cake with Cream Cheese Frosting
Ingredients
- 2 cups flour
- 1 1/3 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large ripe bananas, mashed
- 1 1/2 cups fine-grained sugar
- 1/3 cup vegetable shortening
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup buttermilk
- 2 tablespoons chopped hazelnuts
Cream cheese frosting
- 200 grams soft cream cheese
- 2 tablespoons soft butter
- 1 teaspoon lemon zest
- 5 cups powdered sugar
Filling
- 3 large bananas, sliced
Preparation
Position the rack in the middle of the oven and preheat the oven to 180°C.
Prepare two 8-inch round cake pans by greasing them with shortening, lining the bottoms with parchment paper, and lightly flouring the sides, then tap out excess flour.
On a piece of parchment paper or in a deep bowl, sift together the flour, baking soda, and salt.
In the mixer bowl, combine sugar and shortening with the paddle attachment, mix on medium speed for 3 minutes until creamy, add vanilla, then add eggs gradually while mixing.
Add the mashed bananas, buttermilk, hazelnuts, and the flour mixture, mix for one minute, then divide the batter evenly between the prepared pans.
Bake in the oven for 25 minutes until fully baked; test with a wooden skewer which should come out clean.
Remove from oven, cool slightly on a wire rack, then invert onto a rack or cardboard to cool completely and remove parchment paper.
For the cream cheese frosting, in the mixer bowl, combine cream cheese, butter, lemon zest, and powdered sugar with the paddle attachment, mix on medium speed until smooth and homogeneous.
To assemble the cake, place one layer on a serving plate, spread half the frosting, arrange half the banana slices, add the second layer, then spread the remaining frosting and banana slices.
Refrigerate the cake for one hour to allow flavors to meld.
