Banana Layer Cake With Cream Cheese Frosting - cooking recipe

Ingredients

Cake
cooking spray
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1 1/3 cups granulated sugar
1/3 cup vegetable oil
1 1/4 teaspoons vanilla extract
2 large egg whites
1 large egg
1 cup mashed ripe banana
1/2 cup low-fat buttermilk
Frosting
2/3 cup reduced-fat cream cheese
1 teaspoon vanilla extract
3 cups powdered sugar
Garnishes
2 tablespoons finely chopped pecans, toasted
2 tablespoons sweetened flaked coconut, toasted
2 tablespoons dark chocolate curls

Preparation

Preheat oven to 350\u00b0F.
Coat 2-(8 inch) round cake pans with cooking spray; line bottoms with wax paper.
Coat wax paper with cooking spray.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, baking soda, and salt in a small mixing bowl, stirring well with a whisk.
Place granulated sugar, oil, vanilla extract, egg whites, and egg in a large bowl; beat with a mixer at medium speed until well blended.
Add mashed banana; beat well.
Add flour mixture and buttermilk alternately to sugar mixture, begining and ending with flour mixture.
Pour batter into prepared pans.
Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
Cool 10 minutes on wire racks; remove from pans.
Peel off wax paper; cool completely on wire racks.
To prepare frosting: place cream cheese and vanilla extract in a large bowl; beat with a mixer at medium speed until fluffy.
Add powdered sugar; beat at low speed until smooth.
Place 1 cake layer on a plate; spread with 1/2 cup icing, and top with other cake layer.
Spread remaining icing over top and sides of cake.
Sprinkle pecans and coconut or/& chocolate curls over top of cake; all of these are optional.
Cake is lovely as is!
Store cake loosley covered in refrigerator.
Enjoy, you have earned it.