Monkey Tail Banana Cake
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
47
Sourness
44
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1.5 cups
Light Brown Sugar (packed)1.5 cups
Granulated Sugar3 large
Egg6 medium
Banana (ripe, mashed)1 tsp
Pure Vanilla Extract4.5 cups
All-Purpose Flour1 tbsp
Baking Soda1
Salt1 cup
Sugar (confectioner's)2 cups
Heavy Whipping CreamDirections:
1
For the cake: Preheat the oven to 350 degrees F
2
Grease 3 (9-inch) round cake pans with cooking spray
3
In large bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy
4
Mix in the eggs, mashed bananas, sour cream, and vanilla until smooth
5
In a separate bowl sift together the flour, baking soda, and 1/2 teaspoon salt
6
Add the sifted ingredients to the batter
7
Stir in nuts, if using, and chocolate chips
8
Divide the batter evenly among the prepared pans
9
Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean
10
Cool the cakes in the pans for 10 to 15 minutes and then turn out onto a wire rack to cool completely
11
For the frosting: Prepare the frosting by whipping the cream cheese, sugar, and vanilla together until creamy
12
Increase the mixing speed, then slowly pour in the heavy cream and beat until smooth and thick and the frosting is the consistency of whipped cream
13
Store in the refrigerator until you are ready to use
14
To assemble the cake, place 1 cake layer on a cake plate
15
Spread with 1/2 the container of chocolate-hazelnut spread and top with a thin layer of whipped cream cheese frosting, about 1/2 cup
16
Repeat with the second layer, using the remaining 1/2 of the chocolate-hazelnut spread and 1/2 cup whipped frosting
17
Top with the final cake layer and frost or decorate with the remaining whipped frosting
18
Garnish, as desired