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Banana Cake with Walnut Divinity Frosting

The combination of rich marshmallow frosting with a fragrant banana cake make an irresistible dessert. Adapted from a recipe by well known cake guru, Maida Heatter.

Prep Time: 1 hour Yield: 12 generous slices


Banana Cake:

3 cups all purpose flour

2 tsp baking powder

3/4 tsp salt

8 ounces (2 sticks) unsalted butter

2 tsp vanilla extract

1/2 tsp maple extract

1 3/4 cup granulated sugar

3 eggs

2 1/2 cups coursely mashed bananas (approximately 5 large bananas)

1 tsp baking soda

1/2 cup buttermilk

Preheat oven to 350 degrees. Prepare two 9 inch cake pans by buttering bottom and sides of pans. Place parchment in bottom of pans, then butter top and dust lightly with flour. Set aside.

Sift flour, baking soda, and salt in small bowl. In stand mixer, with large bowl fitted with paddle attachment (or electric hand mixer), cream butter until soft and fluffy. Add sugar, vanilla and maple extracts, just till combined. Add eggs, one at a time, beating well after each addition.

In separate bowl, add coursely mashed bananas and baking soda. Add banana mixture into the creamed butter mixture.

On low speed, add half of the dry ingredients, then all the buttermilk, finally remaining dry ingredients, mixing only until well incorporated. Do not overbeat.

Divide batter evenly into 2 baking pans. Bake approximately 40 minutes, or until golden brown and cake springs back when lightly touched in the center.

Cool on wire racks just until very warm, unmolding them, then inverting right side up to thoroughly cool.

Once cool, split each layer into two. Fill and frost with Divinity Frosting (featured in recipes), dividing 1 cup coursely chopped walnuts between frosted cake layers. You could also frost and fill with a buttercream of your choice.

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