Fluffy Banana Cake with Fresh Banana Curd Filling

• Vegetarian

• Produce

  • 1 1/2 cups Bananas
  • 2 Bananas, ripe

• Refrigerated

  • 5 Egg

• Condiments

  • 2 tsp Lemon juice
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tbsp Cornstarch
  • 3 cups Flour
  • 1/2 tsp Salt
  • 3 1/8 cups Sugar
  • 3 1/2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Coconut, sweetened

• Dairy

  • 7/8 cup Butter
  • 1 1/2 cups Buttermilk
  • 3 cups Heavy cream

Found on mamagourmand.com

Description

Ingredients

• Cake:
• ¾ cup butter, room temperature
• 2 cups sugar
• 3 eggs, separated and room temperature
• 2 tsp. vanilla extract
• 3 cups flour, or all purpose gluten free flour (I highly recommend Cup 4 Cup gluten free flour)
• 1 tsp. baking soda
• ½ tsp. baking powder
• ½ tsp. salt
• 1½ cups buttermilk, room temperature
• 2 tsp. lemon juice
• 1½ cups mashed bananas
• Fresh Banana Curd:(double recipe if like a thicker filling)
• 3 eggs, room temperature
• 3 tbsp. butter, room temperature
• 1½ tbsp. fresh lemon juice
• 1 /4 cup + 2 Tbsp. sugar
• 3 ripe bananas
• Whipped Cream Frosting:
• ⅓ cup sugar
• 1 tbsp. cornstarch
• 3 cups cold heavy cream
• 1½ tsp. vanilla extract
• ½ c. sweetened coconut, toasted (optional)

Directions

• Cake:
• Preheat oven to 350ºF. Spray two 9 inch cake pans or three 8 inch cake pans with cooking spray. Line each bottom with a cut-to-size parchment circle. Spray again and set aside.
• In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda, baking powder and salt. Set aside.
• In a large bowl, cream ¾ cup butter and sugar until light and fluffy, at least 4 minutes. Beat in the egg yolks one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.
• In a separate bowl beat the reserved egg whites until stiff. Fold ⅓ of the egg whites into the banana batter, then gently fold in the remaining ⅔ until no streaks remain. Gently pour batter into prepared pans.
• Bake 28-30 minutes for 8 inch cake pans (about 5 minutes longer for 9 inch) until toothpick inserted at center comes out clean. Turn onto wire racks and cool completely.
• Fresh Banana Curd:
• Put all the ingredients in a blender or food processor and blend until fully incorporated and smooth. If you have an immersion blender, you can put everything in medium sauce pan and just blend it in there.
• Pour mixture into medium saucepan over medium-low heat. Stir frequently until the mixture becomes very thick and starts to boil, about 10-15 minutes.
• Remove from heat and cool completely. If you are using it for the cake I recommend chilling it in the refrigerator for a few hours until cold so it will stick to your cake layers better.
• Whipped Cream Frosting:
• Place the sugar and cornstarch in a small saucepan. Whisk in ¾ cup of the cream. Place the pan over medium heat and, whisking constantly, bring to a boil. Remove from the heat, stir in the vanilla, and let cool completely, about 45 minutes. Meanwhile, place the remaining 2¼ cups cream in the bowl of a stand mixer and refrigerate.
• When the cornstarch mixture has cooled, fit the chilled bowl of cream onto the stand mixer. Using the whisk attachment, whisk on medium speed until tracks begin to show in the cream, about 2 minutes. Add the cornstarch mixture and continue whisking until stiff peaks form, about 1 to 2 minutes more.
• Assembly:
• Place cake layer on serving platter and pour ½ the banana curd filling in the middle and smooth out until it reaches the edge. Gently place 2nd layer on top and repeat. Place top layer on and smooth whipped cream all over the outside of the cake.
• If you wish to add the toasted coconut to the sides, I folded a sheet of aluminum foil in half to make it sturdier. Then I placed the foil at the bottom of the cake as I sprinkled the toasted coconut on the sides to catch the coconut falling off. Rotate the cake and repeat around all the sides.
• Recipe adapted from iambaker.net