Banana Cream Layer Cake

Cake

• .333 cup(s) canola oil
• 1  large egg
• 1  large egg white
• 1 cup(s) sugar
• 1.5 cup(s) (about 3 whole) mashed bananas
• .333 cup(s) buttermilk
• 1 teaspoon(s) vanilla extract
• 1.50 cup(s) all-purpose flour
• 1 cup(s) whole-wheat pastry flour
• 1 teaspoon(s) baking powder
• 1 teaspoon(s) salt

Bavarian Cream

• 1 teaspoon(s) unflavored gelatin
• 1 tablespoon(s) cold water
• .75 cup(s) nonfat milk
• 2 tablespoon(s) sugar
• .5 teaspoon(s) vanilla extract
• .5 cup(s) whipping cream
• 2  bananas, peeled, for garnish

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Directions

1. To make cake: Preheat oven to 375°F. Brush two 9-inch round cake pans lightly with oil and line the bottoms with waxed or parchment paper. Set aside.
2. Whisk together oil, egg, egg white and 1 cup sugar in a large bowl. Stir in mashed banana, buttermilk and 1 teaspoon vanilla. Stir together flours, baking powder and salt in a separate bowl. Add to the banana mixture and fold in just until blended.
3. Divide the batter between the pans and bake until the tops spring back when touched lightly, 20 to 25 minutes. Let cool for 5 minutes, then turn out onto a rack and let cool completely.
4. To make cream: Sprinkle gelatin over cold water in a small saucepan. Let stand for 1 minute to soften. Stir in milk and 2 tablespoons sugar; heat over medium heat, stirring to dissolve gelatin. Stir in 1/2 teaspoon vanilla and transfer to a medium bowl. Refrigerate until the mixture is the consistency of raw egg whites, 40 to 45 minutes, stirring often.
5. Beat whipping cream until it forms soft peaks. Whisk 1/3 of the whipped cream into the milk mixture. Fold in remaining whipped cream. Refrigerate until set, about 30 minutes.
6. To assemble cake: Shortly before serving, place 1 cake layer on a serving plate and spread half the Bavarian cream over it. Slice 1 banana evenly over the cream. Top with the second cake layer. Spread remaining cream over the cake and slice remaining banana evenly over the top.

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