One Hundred Dollars a Month

2 weeks ago, the Handsome Husband came home with 10 pounds of free bananas.    As I stood there trying to figure out what to do with them, I suddenly remembered I had torn out a recipe for Double Banana Cake from the May 2012 issue of Bon Appetit Magazine.

Perfect, I’ll serve this for dessert tonight I thought.

And then The Girl came home from school and saw the cake on the counter.

Is that for The Flute Player?

Why?

Because her birthday is tomorrow.  I didn’t get her anything for her birthday. I can bring it to school and give it to her before first period.

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And that was that.  No banana cake for Mavis.

But, if the recipe was featured in Bon Appetit Magazine, you can bet it’s gonna be good.

Here is the recipe with a few changes.

Ingredients for the Cake 
1 1/2 cups unsalted butter , softened
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda {15 Cool Uses for Baking Soda}
1 1/4 teaspoons salt
2 1/4 cups sugar
6 large eggs
3 cups bananas, mashed
3/4 cup sour cream {I used plain yogurt}

Ingredients for the Frosting
1 cup (2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1/2 cup heavy cream  {I used 2% milk}
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 almost ripe bananas cut into slices

Directions
Preheat oven to 325.

Butter and flour two cake pans {I used 9-inch pans}.

Sift together the flour, baking soda, and salt in a large bowl and set aside.

Pull out your electric mixer and beat 1 1/2 cups butter and sugar together for about 3 minutes.  You want the mixture to be light and fluffy.

Add the eggs one at a time, then once incorporated mix in the flour mixture slowly.

Add mashed bananas and sour cream {or plain yogurt}.

Pour batter into 2 cake pans and bake for 45- 50 minutes or until a toothpick inserted in the center comes out clean.

For the Frosting

Mix everything {except the bananas} in a mixer with the wire wisk attachment and whippty do dah until the frosting is light and fluffy.  About 5 minutes or so.

Place a dab of frosting in the center of you cake stand, {I always do this to prevent sliding} add 1 layer of cake, add frosting, then  a layer of sliced bananas, and finally then a second layer of cake.

Frost cake with remaining frosting and place in the refrigerator to chill.

Serve with vanilla bean ice cream {if you get the chance}.  Or have your daughter steal the cake and give it to her friend for her birthday.  Either way, someone gets cake.

Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful ~ Amazon.com