- Nonstick vegetable spray, for coating the pan
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (11/2 sticks) unsalted butter at room temperature
- 1 1/4 cups sugar
- 3 eggs
- 3 ripe bananas
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- Peanut Butter Buttercream, recipe follows
- 4 bananas
- Ice cream
- Chocolate fudge sauce, recipe follows
Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly coat a 6-cup loaf pan with nonstick vegetable spray. Line the bottom with a rectangle of waxed paper. Sift the flour, baking soda, baking powder, and salt together into a bowl; repeat 2 times. In a mixing bowl, beat the butter and sugar together on high speed for 15 seconds, to combine. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 more minutes.
In a bowl, mash the bananas until pasty. Stir in the sour cream and vanilla. With the mixer on its lowest setting, beat in 1/3 of the flour mixture. Beat in half of the banana mixture, then another 1/3 of the flour. Beat in the remaining banana mixture and the remaining flour. Spread the batter in the prepared pan and bake for 40 minutes or until the center springs back wen lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool.
Turn the cooled cake out of the pan. With a serrated knife, trim off the end crusts and cut the loaf into 1/2-inch slices. Peel the bananas and cut them into 1/4-inch-thick rounds. Spread half the cake slices with the buttercream and layer on the banana slices. Place the remaining cake slices on top to form sandwiches. Cut the sandwiches in half and serve with ice cream and chocolate fudge sauce.
Peanut Butter Buttercream:
- 8 tablespoons unsalted butter at room temperature
- 1 cup creamy peanut butter
- 1 1/4 cups sifted confectioners' sugar
Peanut Butter Buttercream: On medium speed, beat the butter and peanut butter in a mixing bowl until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy.
Chocolate Fudge Sauce:
- 1/2 cup very hot brewed coffee
- 1/2 cup sugar
- 3/4 cup unsweetened Dutch-processed cocoa
- 1/2 cup light corn syrup
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
Chocolate Fudge Sauce: In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. This sauce will keep for 3 weeks in the refrigerator or 3 months in the freezer.