A great cake on it’s own, or you could go further and make LOTS of layers!
5 large over-ripe bananas, mashed
2 large eggs
1 1/2 cups sugar (easily reduced to 1 cup or less)
1/4 teaspoon salt
1/4 to 1/2 teaspoon cinnamon
4+ Tablespoons HEAVY sour cream. (I like to use Mexican Crema, which is runnier than sour cream, but tastes more like cream cheese)
1 Tablespoon baking soda, dissolved in the sour cream
1 dash baking powder, dissolved in the sour cream
2 to 2 1/2 cups flour, depending on size of bananas
Mix all wet ingredients together then add flour. Mix until well blended. Bake at 350 until inserted toothpick comes out clean. Cupcakes ~22 minutes, 9 inch round ~25-30 minutes.
Super-thin layer cake:
Line round with parchment paper. Pour 2/3 cup cake batter into pans. Bake about 12 minutes for banana cake, about 10 minutes for red velvet cake. Since you can bake multiple pans at once, this goes pretty quickly. Just don’t try to use multiple shelves. The cakes on the bottom will not come out.
NOTES: I wanted thicker layers, so I used about 1 cup of batter per layer. This increased the banana cake baking time to 14-16 minutes. I stacked them while still hot, which seemed to “seal” the layers together, without any frosting. At layer 10, I added chopsticks for support.
I stuck it in the fridge for an hour or so to “solidify the stack”. Then I used a serrated knife to round it out a bit. Here it is “in progress”.
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