Moist Banana Layer Cake with Honey Buttercream
45 mins prep35 mins cook
Two layer moist banana cake with a banana crémeux filling and light silky honey buttercream frosting.
0 servings
What you need
1 ½ honey
1 bunch edible flowers
1 tsp baking soda
1 banana
1 ½ tsp vanilla bean paste
9 oz granulated sugar
1 oz sunflower oil
6 oz salted butter
6 ⅖ oz creme fraiche
11 ⅛ oz cake flour
1 tsp baking powder
½ tsp fine sea salt
10 ⅗ oz ripe banana
5 ⅓ oz egg
Instructions
Banana Crémeux 12 Make the banana crémeux a day ahead and store in the fridge. Banana Cake 0 Preheat the oven to 350℉ (180℃). Prep two 8-inch round cake pans with oil spray and line the bottoms with parchment paper. 16 Combine the sugar and lemon zest together in a small bowl and rub together with your fingertips to release the lemon oils. Set aside. 1 Blend over-ripe bananas, crème fraiche, vanilla and eggs in a food processor until combined. It should have a milkshake consistency. 2 In the bowl of a stand mixer, hand whisk together flour, lemon sugar, salt, baking powder, baking soda. 3 Using the paddle attachment on medium-low speed, beat in the softened butter and oil until it resembled wet sand. About 2 minutes. 4 With the mixer still on, slowly pour in the banana mixture. 5 Mix until incorporated. Scrape the bottom and sides of the bowl and mix again. 6 Divide the batter evenly between the two pans. 7 Place the pans on the middle oven rack and bake for 28-33 minutes. You'll know the cakes are done when the top springs back with a gentle finger press and a toothpick inserted into the center comes out clean. 8 Transfer cake pans to a wire rack and cool for 10 minutes. Then, invert the pans upside down onto the rack, remove cakes from their pans and peel away parchment paper. Let the cakes cool upside down. 9 Once cakes are fully cooled, carefully wrap them in plastic wrap and place them into the fridge for about 30 minutes to slightly firm. Cold cakes will be easier to handle during assembly. Honey Buttercream 14 Make two batches of honey buttercream if you want one for the cake frosting and a second to add piped decoration frosting. It's best to make two batches, as I find one is enough for my stand mixer to handle. Cake Assembly 17 Place one layer of cake upside down on your serving dish. Pipe an outer ring of honey buttercream across the top, staying inside the edge. This will work as a barrier to hold in the crémeux. 18 Pipe the crémeux in a spiral inside the ring of frosting to cover the cake. Smooth lightly with an offset satula. 19 Next, place the second layer of cake also upside down on top of the first. Frost the sides and top of the cake with buttercream and smooth. 20 Pipe any additional frosting decoration across the cake and sprinkle with edible flowers. The rémeux is also stable enough to be piped in dollops. 21 Leftover crémeux can be served alongside the cake or saved for serving with fresh fruit.View original recipe