Banana Cake with Penuche Frosting

We’ve had great banana breads before — but never banana cake. This has a light, airy crumb, one that lends itself well to a layer cake.

Banana Cake

• 1 1/2 cups sugar
• 1/2 cup butter
• 2 eggs, separated
• 2 bananas, crushed
• 1/2 cup sour milk
• 1 2/3 cups pastry flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped nuts (optional)

Penuche Frosting

• 1/2 cup butter
• 1/4 cup milk
• 1 cup brown sugar
• 1 3/4 cups powdered sugar (up to 2 cups)

Instructions

1. Heat the oven to 350° F.
2. Cream together the butter and sugar, then one at a time, mix in the egg yolks, bananas, and sour milk, stirring after each addition until combined.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients (and the nuts if using) to the wet ingredients and stir to combine.
4. Beat the egg whites until soft peaks form, and fold into the batter.
5. Butter and flour two 8-inch cake pans, divide the batter evenly between the pans, and bake for 25 to 30 minutes or until done.
   

   Penuche Frosting

   1. In a saucepan over low heat, melt the butter and stir in the brown sugar. Cook for 2 minutes, stirring constantly.
   2. Add the milk, raise the heat, and cook until the mixture boils. Remove from heat, and let it cool until the mixture is lukewarm.
   3. Gradually stir in the powdered sugar, beating until smooth.