What makes this different from banana bread?

The reverse-creaming mixing method, cake flour instead of all-purpose, blended-smooth banana puree rather than mashed banana, and the addition of crème fraiche all combine to produce the most beautifully light, the most properly fluffy, and the most tenderly crumbed individual cake layer that is entirely distinct from the most dense and the most heavy banana bread texture. This cake celebrates banana flavor in the most elegantly refined and the most properly celebration-worthy format.

Can I substitute crème fraiche?

Yes. Sour cream and full-fat Greek yogurt each substitute directly for the crème fraiche in the same gram-for-gram quantity with equally moist and equally extraordinary results. Crème fraiche has a slightly higher fat content than sour cream and a more delicate tang, but both produce a beautifully moist and the most tenderly crumbed individual banana cake layer.

How ripe should the bananas be?

The most deeply ripe and the most heavily spotted or all-brown bananas produce the most intensely sweet and the most deeply fragrant banana flavor in every individual cake layer. Underripe or only slightly spotted bananas produce a much less flavorful and the most barely-banana-tasting individual crumb. The most ripe overripe bananas that smell the most intensely fragrant and the most deeply sweet are always the most correct choice.

Banana Layer Cake Easy Moist Honey Buttercream Banana Filling Recipe

Name: Banana Layer Cake The Most Easy Moist Fluffy Two Layer Banana Cream Filling Honey Buttercream Celebration Cake You Will Bake
Prep time: 45 min
Cook time: 33 min
Total time: PT-497454H58M51S
Cuisine: American
Ingredients: 315g 2 1/2 cups Cake Flour; 1 tsp Baking Soda; 1 tsp Baking Powder; 1/2 tsp Fine Sea Salt; 250g 1 1/4 cups Granulated Sugar; Zest of 1 Large Lemon; 170g 3/4 cup Salted Butter softened European style; 28g 2 tbsp Sunflower or Vegetable Oil; 180g 3/4 cup Crème Fraiche or sour cream or Greek yogurt; 300g Ripe Bananas approximately 3 large blended smooth; 150g 3 large Eggs; 1 1/2 tsp Pure Vanilla Bean Paste; Banana Crémeux Filling prepared separately; Honey Swiss Meringue Buttercream prepared separately; Edible Flowers for decoration optional

Description

The most extraordinary moist two-layer Banana Layer Cake made by preheating oven to 350°F lining two 8-inch pans rubbing lemon zest into sugar 1 minute then blending 300g ripe bananas with crème fraiche vanilla bean paste and eggs until milkshake-smooth hand whisking cake flour lemon sugar salt baking powder and baking soda in stand mixer bowl then using paddle attachment medium-low speed beating in softened butter and oil 2 minutes to wet sand with mixer running pouring in first half banana liquid beating 1 minute then second half mixing 1 to 2 minutes to smooth thick batter dividing evenly between pans leveling baking 28 to 33 minutes until tops spring back cooling 10 minutes then inverting upside down to cool completely flat assembling with piped honey buttercream ring banana crémeux filling second upside-down layer and full honey buttercream exterior. A completely perfect fluffy banana layer cake recipe.

Ingredients

Scale

315g 2 1/2 cups Cake Flour

1 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Fine Sea Salt

250g 1 1/4 cups Granulated Sugar

Zest of 1 Large Lemon

170g 3/4 cup Salted Butter softened European style

28g 2 tbsp Sunflower or Vegetable Oil

180g 3/4 cup Crème Fraiche or sour cream or Greek yogurt

300g Ripe Bananas approximately 3 large blended smooth

150g 3 large Eggs

1 1/2 tsp Pure Vanilla Bean Paste

Banana Crémeux Filling prepared separately

Honey Swiss Meringue Buttercream prepared separately

Edible Flowers for decoration optional

Instructions

1. Preheat oven to 350°F 180°C. Spray two 8-inch pans. Line bottoms with parchment.

2. Rub granulated sugar and lemon zest with fingertips 1 minute. Set aside.

3. Blend ripe bananas, crème fraiche, vanilla, and eggs in food processor until milkshake-smooth.

4. Hand whisk cake flour, lemon sugar, salt, baking powder, and baking soda in stand mixer bowl.

5. Paddle attachment medium-low. Beat in softened butter and oil 2 minutes to wet sand.

6. With mixer running slowly pour in first half banana liquid. Beat 1 minute.

7. Pour in second half. Mix 1 to 2 minutes to smooth thick batter.

8. Divide evenly between pans. Level with offset spatula.

9. Bake 28 to 33 minutes until tops spring back and toothpick clean.

10. Cool in pans 10 minutes. Invert upside down on wire racks. Cool completely flat.

11. Assemble: place first layer upside down. Pipe buttercream ring. Fill center with crémeux.

12. Place second layer upside down on top. Frost outside with honey buttercream.

13. Decorate with piped frosting and optional edible flowers.

Prep Time: 45 minutes
Cook Time: 33 minutes
Category: Dessert, Cake, Celebration
Method: Baking, Reverse Creaming
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 32g
Sodium: 280mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg

Keywords: banana layer cake, easy moist banana layer cake recipe honey buttercream banana cream filling, best fluffy two layer banana celebration cake, moist banana cake honey Swiss meringue buttercream