Banana Layer Cake With Lemon-Cream Cheese Frosting
- Cooking spray
- 1 tablespoon all-purpose flour
- 1 1/2 cups sugar
- 1/3 cup vegetable shortening
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe banana (about 2)
- 1/2 cup low-fat buttermilk
- 1 1/2 cups sliced ripe banana (about 2)
- Preheat oven to 350u0b0.
- Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
- Beat sugar, shortening, and vanilla at medium speed of a mixer for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking soda, and salt, stirring well with a whisk. Combine the mashed banana and buttermilk. Add the flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
- Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350u0b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.
- Place 1 cake layer on a plate; spread with 1/2 cup Lemon-Cream Cheese Frosting. Arrange banana slices over frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Chill 1 hour. Store cake loosely covered in refrigerator.
cooking spray, flour, sugar, vegetable shortening, vanilla, eggs, flour, baking soda, salt, mashed ripe banana, lowfat buttermilk, banana
Taken from www.myrecipes.com/recipe/banana-layer-cake-with-lemon-cream-cheese-frosting (may not work)