Banana Cake

• The Banana Cake
• 2 cups ripe mashed banana (3-4 depending on their size)
• 3 cups AP flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs (separated)
• 1/4 teaspoon cream of tartar
• 1 1/4 cups sugar
• 2 teaspoons vanilla (I used Tahitian)
• 1/4 cup vegetable oil
• 1/2 cup buttermilk
• Cream and Cream Icing
• 8 ounces cream cheese - room temp
• 4 tablespoons unsalted butter - room temp
• 1 teaspoon vanilla
• 1 cup powdered sugar
• 2 tablespoons very floral honey (I used Yucatecan)
• 1 cup heavy cream
• Sliced ripe banana - enough to cover a layer of cake

1. Heat the oven to 350. Butter or spray two 9" cake tins, line with parchment rounds and butter or spray those too (I spray - it's so easy!)
2. Whisk all dry ingredients except sugar together. Use a large bowl - everything is going to end up in there.
3. In a second bowl, beat the egg yolks, oil and 1 C sugar together. Then beat in the banana.
4. In yet another bowl, beat the egg whites, cream of tartar and 1/4 cup sugar until soft peaks form.
5. Alternately mix the buttermilk and dry ingredients into the egg yolk and sugar, I did 2 rounds of each. Now fold in the egg whites.
6. Pour into the pans and bake until they are golden and a tester comes out clean - 30-35 minutes. Cool for a few minutes then turn out onto a rack and cool completely.
7. Whip the cream until it has stiff peaks. Beat the cream cheese and butter together, then add the sugar, vanilla and honey - beat on low until the sugar is mixed in to avoid a sugar cloud, then beat on med-high until it is smooth and whipped. Fold in the whipped cream. Chill the icing for 15-20 minutes. Place a single layer of sliced banana on the bottom cake layer, then cover with icing. Put the second layer on an ice the cake!

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Taken from food52.com/recipes/26904-banana-cake (may not work)