Banana Triple Layer Cake

This recipe came about by accident.
I’ll fess up, no one knows this but you.
I was making a carrot cake for the restaurant.  I popped 3 pans into the oven, turned around and I saw my bowl of grated carrots on the stainless steel counter.

I spun to the oven.
Ah yes, I thought something looked different as I divided the batter, but sometimes it does.
I was busy.
Well, now what?
I made up a banana buttercream in a European fashion and it turned out better than I expected.

I couldn’t wait to try to make it again with some tweaks.  (Like some bananas in the cake).
The cake by itself is beautiful.
Bake it in a 9”x13” (23x33cm) pan and you’ll have yourself the best banana snack cake.

One of the many odd picky things I do, that just shows how much I care is I seed the bananas.
Ripe bananas don’t often have this, but overripe bananas do.
There is often a stringy fibre down the middle and the seeds get bigger, or at least more visible.
I quarter the bananas lengthwise, and just slice off the middle.  It takes a bit more time, but it is easy. Quite satisfying really.
I just like the icing, especially, not to have too many bits in it.

When I make this cake, I purée all the bananas that I need for the icing as well, along with their lemon juice to equal about 2¼ cups (615g) to 2½ cups (683g) purée, so I save myself a step and mess later.  I measure out what I need for the cake and the icing, and set it aside.
Make sure you immediately place plastic wrap directly on the surface, and into the refrigerator until you need it. Do not leave it too long.
-Another tip- I often make the icing first to reduce discolouration of the bananas.

I made this cake probably more than any other – and currently, I’m still not sure I’m going to share it!

What you will need to make a Banana Triple Layer Cake

1. Grease and Line with parchment, 3- 9” (23cm) cake pans.

2. Blend, purée or mash really well, the bananas, with the lemon juice. I just use the hand blender.

3. Stir in the sour cream.

4. Combine the flour, baking powder, baking soda, nutmeg and salt.
Set aside.

5. Beat the oil and sugars together for about 2 minutes.

6. Add the eggs, one at a time, until each is incorporated. It becomes more of an emulsion and is the strength of the cake.
7. Beat in the vanilla.

8. Add the flour mixture to the egg mixture in three increments alternating with the banana mixture, beginning and ending with the flour. This gradual procedure is to make sure all is combined well, without overmixing.

9. Pour into 3-9” (23cm) round prepared pans, about 17 oz (490g) batter per pan

If you have cake wraps, for more even baking, use them.

10. Bake 350°F (180°C) for about 28 minutes.
For a 9”x13” (23x33cm) pan, bake at 350°F (180°C) about 40 minutes.
If you are not sure if it is completely baked, bake it a bit longer.  Just 3-5 minutes since ovens vary.  I have found that it will not dry out, but it might sink a bit if under done.

1. Combine cornstarch and sugar in a small pot.

2. Stir in the whipping cream.  Cook until thick, stirring, for about 5 minutes.
Cover with plastic wrap to cool completely.

3. Cream the butter and icing sugar, add vanilla.
Beat well.

4. Beat together the cornstarch mixture and banana purée.

5. Beat the cornstarch/banana mixture into the butter mixture.

6. Whip for about 7 minutes until the icing resembles a batter. It may look curdled for a bit, but then it will get thick.

Spread 1 cup between each layer and on the top with a thin coating on the outside.

If you spread a thin layer on top you could use the rest to pipe a rim, or just drizzle with chocolate.
Or nothing, which I usually do.