I’ve often felt wistful about neglected bananas, bruised and languishing in the fruit bowl, waiting for a moment to shine other than filling in as a quick snack or sliced, as an afterthought, into a bowl of yogurt and granola. So in this in-between season while waiting for the plump ripe stars of the spring and summer fruit world, I decided to experiment with featuring the banana in all its glory. Enter this simple but delicious two-layer cake. As to the ripeness of the bananas, they are best for this purpose when densely freckled but not completely brown (save the darker ones for banana bread). I use pastry flour (lower protein content with a fine texture), but all-purpose flour works fine and I also like the addition of almond flour (blanched and finely ground almonds) for moisture and flavor. 

A banana-loving friend of mine inspired me to make this cake and suggested adding slices of fresh banana between the layers, which then got me thinking about adding a peanut butter frosting or almond extract and rum. I’ve restrained myself and am offering up this basic recipe that allows for maximum banana flavor, but if you’re feeling spicy, try adding a pinch of ground cinnamon or cardamom. And perhaps a grated zucchini or carrot? As to the topping, a nice shiny chocolate ganache is easy and delicious, or this creamy vanilla frosting made with cream cheese and mascarpone. –Kim Sunée

ingredients

• 1 to 1 1/4 cups sugar (use 1 cup if you prefer less sweet)
• 1/2 cup unsalted butter, softened
• 2 large eggs, separated
• 3 bananas, crushed with a fork (about 1 pound with peel)
• 1/2 cup buttermilk (or milk with a squeeze of fresh lemon juice)
• 1 cup pastry flour or all-purpose flour
• 2/3 cup ground almond meal/almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• Vanilla Mascarpone Frosting (recipe follows)
• Optional: 1/2 cup chopped toasted nuts, such as pecans or walnuts

directions

1. Heat oven to 350°F. Butter and flour two (8-inch) cake pans. Alternatively, you can grease pans and line bottoms with parchment paper; grease and flour parchment.
   
   
2. In the bowl of a stand mixer (or using an electric hand mixer), cream together sugar and butter until well combined. Add egg yolks, one at a time. Add bananas and buttermilk, mixing well after each addition. In a separate bowl, combine flour, almond flour, baking soda, baking powder, and salt together in a medium bowl. Add dry ingredients to wet ingredients and mix just to combine. 
   
   
3. Beat egg whites until soft peaks, and gently but thoroughly fold into the batter. Divide batter evenly among prepared pans and bake 25 to 30 minutes or until done when a tester inserted in center comes out clean; rotate pans at half time. Let cool in pans 5 minutes; gently turn out cakes onto cooling racks and let cool completely. Cakes can be baked, cooled completely and wrapped in plastic and stored in a cool place or in refrigerator until ready to assemble.
   
   
4. To Assemble Cake: Place one layer in center of cake stand or serving platter. Top with a layer of frosting. Place second layer on top and frost top layer and sides. Sprinkle with toasted nuts, if desired.

Vanilla Mascarpone Frosting

• 12 ounces cream cheese, softened to room temperature
• 8 ounces mascarpone, softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 2 cups confectioner’s sugar
• 2 to 3 tablespoons fresh-squeezed orange or lemon juice
• Pinch salt
• 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

1. In a large bowl, blend together using a hand mixer or stand mixer, cream cheese, mascarpone, and butter until light and fluffy. Slowly add in 2 cups confectioner’s sugar and blend until smooth and fluffy. Add juice, salt and vanilla; blend just until combined. If frosting is very soft, let chill about 15 minutes in refrigerator before frosting cake. Frosting can be made two days in advance and stored in an airtight container in refrigerator.