Banana Cake w/ Brown Sugar Buttercream FrostingLiz Boeman
- 2 cups sugar
- 1/2 cup butter
- 2 egg yolks
- 3 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 3 crushed bananas
- 1 tsp vanilla
- 2 egg whites, beaten
- 1 cup milk
- 5 Tbs flour
- 1 1/2 cup brown sugar
- 1 cup butter
- 1 Tbs vanilla
- 1 tsp salt (if using unsalted butter)
Preheat oven to 350 degrees.
Combine the sugar and butter and beat on low speed until completely combined. Add the egg yolks and beat on high speed until mixture is smooth and fluffy.
In a separate bowl, combine the dry ingredients and whisk thoroughly. Alternate adding dry and wet ingredients (milk), beating each time until it is just incorporated. Start and end with dry. When done, you should have a soft, fluffy batter.
Mash the bananas and add them to the batter. Add the vanilla and beat until combined. Whip the egg whites until they form stiff peaks, then carefully fold the egg whites into the batter.
Pour the batter into three greased and floured round pans. Bake for 35 minutes.
Pop cakes out and let them cool to room temp, then frost with brown sugar buttercream frosting.
BROWN SUGAR BUTTERCREAM FROSTING
Stir the milk and flour together and mix over medium heat for 5-10 minutes, until it thickens.
Set the milk aside to cool, and combine sugar, butter, and vanilla in a mixer. Beat on medium speed for 5-10 minutes, until the sugar is dissolved and you don’t taste the graininess.
Add the milk mixture to the butter mixture and stir until smooth. The finished texture is light and fluffy.