So here it is... Banana Cake with Banana Filling and Vanilla Butter Cream... Enjoy!
For the cake:
To make the cake I simply added one really ripe banana (squished up of course) and a box of banana flavored instant pudding to the regular cake, plus anything else the box called for. I used Funfetti cake mix... but you could use yellow or white too.
I made regular vanilla butter cream frosting (I'm thinking a could have added a box of banana pudding to that too, to give it banana flavor... but that may have been too much) I will never use a canned frosting again after tasting real butter cream. It just doesn't compare.
For the frosting:
- 1 cup unsalted butter (2 sticks or 1/2 pound), softened
- 4-5 cups confectioners (powdered) sugar
- 1/4 teaspoon table salt
- 1 tablespoon vanilla extract
- up to 4 tablespoons heavy cream
I start by beating the butter till it's creamy, then I sift in the confectioners sugar little by little. I don't have a stand alone so this can be a tedious process (if your reading this hubby... hint hint; ) After everything is all incorporated and smooth add your vanilla and salt. Last add the heavy cream. Some recipes call for milk... but I just think if your going for butter CREAM... you should use cream. LOL... keep tasting until you get it exactly right. I do this a lot. The original recipe came from here but I added more sugar. I also use her chocolate ganache recipe... yum!
For the filling:
- 1 box of instant pudding
- 2 cups of heavy cream
- Mix until thick and smooth
- Taste... visit heaven.
I ended up using two boxes of cake. 3 nine inch cake rounds, and 1 six inch round. I only made one of the cakes banana, you couldn't tell once it was all assemble because the filling had such a great banana flavor.
After cooling completely. I stacked my layers be sure to shave off the rounded tops of the cake so you have a level surface. So the bottom part has three layers with banana cream filling between. After stacking, I gave it a crumb coat. I needed to have a really smoothing frosting job because I was using fondant. This is actually a picture of the Red Velvet cake with a crumb coat... totally forgot to take pics while I was doing this one.
this post to find out how. After coloring and rolling it out (which took longer than I care to admit... I almost threw it all out and said F-it) I carefully laid it over the top and around the sides.. And still made lumps, bumps, and wrinkles. I wasn't too worried about the poor covering job because I knew I could hide a lot of the oopsies with decoration... And I did. Two tiers wasn't too bad... I ended up using the top tier for his smash cake. I just lifted the whole thing off when it was time. It left a little ring on the bottom part... but honestly.. who cares?