I didn't even know what I was looking for when I searched "banana" on Epicurious. But one of the first things that came back was this Banana Layer Cake with Cream Cheese Frosting from Bon Appétit over 10 years ago. I was sold immediately.
I even went out and bought cake flour since so many of my recent recipes call for it. A lot of the reviews on Epicurious recommend adding extra banana and even extra butter. So why not? I had 4 bananas - about 1-3/4 cup worth and extra butter never hurt anyone['s tastebuds], right? So it was an easy decision. However, I made the cake a few days before putting it together and serving it, and therefore put the cakes in the freezer for a couple days. I wonder now if it was this that made the cake SO DENSE or if it was all the extra "wet" ingredients. It was almost like eating a dense banana bread sandwiched with cream cheese frosting - still not bad, but not exactly what I was going for. I'm going to try the recipe as-written next time.
Mashed banana ----- First layer topped with frosting ---- First layer topped with banana slices
It was good - actually got 9 out of 10 thumbs up compared to the other cake I made that night (coming soon in a blog entry near you!) But I'm really hoping the cake is softer/fluffier with the recipe written as is.
I attempted to brûlée the banana slices on top of the cake, but I think they were too wet to work right. I was in a hurry by this time - ready to serve - so it's okay that it didn't work out. You can barely see the slightest browning on the edges.