Seppo's Strawberry Banana Layer Cake

A decadent fruit-filled cake, perfect for a special birthday or other occasion. Topped with Vanilla Whipped Cream, it tastes remarkably like strawberry shortcake with bananas sharing center stage. You can also pour a third of the strawberry filling over the top and serve the whipped cream on the side.

Makes 12 to 16 servings

Banana Cake:
2 1/4 cups whole wheat pastry flour (or white flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 1/4 cups ripe mashed banana
1 cup low fat buttermilk or plain low fat yogurt
2 large eggs
2 tablespoons canola or corn oil
1 1/2 teaspoons grated lemon zest
1 teaspoon vanilla extract

Strawberry Filling/Topping:
2 pints ripe strawberries, hulled, sliced in 1/2 if large
2 tablespoons honey
2 tablespoons maple syrup
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract

Banana Filling:
2 ripe bananas, mashed

Strawberry halves for decorating

Baking the Cake:

1. Preheat the oven to 350? and coat two 8- x 8-inch pans or two 9-inch round cake pans with spray, oil or butter. Combine the flour, baking soda, baking powder, and salt thoroughly in a large bowl, which will ultimately hold the finished cake batter.

2. In another bowl, whisk together the mashed banana, buttermilk, eggs, oil, lemon zest, and vanilla. Add the wet ingredients to the dry and mix just until they are evenly blended together.

3. Divide the batter between the two baking pans, and bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Place on a cooling rack and allow to cool for 10 minutes before removing the cakes from the pan. Allow to cool completely.

Making the Strawberry Filling/Topping:

(First, set aside several choice strawberries for decorating if you’ll be frosting the cake.)
Puree half of the strawberries in a food processor with the honey, maple syrup, lemon juice, and vanilla until it is a smooth sauce. Add the remaining strawberries and pulse until chopped, but not liquefied.

Constructing the Cake:

1. Cut each cake in half horizontally, forming 2 layers. An easy way to do this evenly, is to first cut each cake in half (as though slicing through it for pieces), and then slice each half into 2 layers. The slice mark is easily covered with whipped cream or the strawberry filling/topping.

2. Place the bottom layer on a serving platter. Spoon about 1/3 of the strawberry filling on that layer. (If frosting the cake, use as much as half.) Place the 2nd layer of cake on the strawberry filling, and cover that evenly with the mashed bananas. Place the 3rd layer of cake on the bananas, and cover that with another 1/3 (or 1/2) of the strawberry filling. Put the top layer in place.

3. Use a double batch of Vanilla Whipped Cream if frosting the cake. Halve the extra strawberries vertically, leaving their stems intact, and press them into the frosting to decorate. The cake can be covered with whipped cream and stored in the refrigerator up to a couple hours in advance of serving. If using the strawberry filling/topping to cover the cake, do not pour it over until shortly before serving. Serve with Vanilla Whipped Cream.

Vanilla Whipped Cream

Full of flavor and alluring enough to make you lick the bowl.

Makes about 2 cups

1 cup heavy cream
1 tablespoons plus 1 teaspoons honey
2 teaspoons maple syrup
3/4 teaspoon vanilla extract

Place a non-metal bowl, that you will use to whip the cream, into the freezer for 15 to 20 minutes. Pour the cream into the chilled bowl. Whip with a hand held electric mixer on high speed until the cream begins to thicken and stiffens, 2 or 3 minutes. Add the honey, maple syrup and vanilla extract. Continue to whip until completely thickened. Refrigerate or serve immediately.

Notes: Do not overwhip or the cream will begin changing form - to butter.

Avoid using metal serving utensils and bowls, as they will break down the whipped nature of the cream.

From 3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery, by Seppo Ed Farrey and Myochi Nancy O’Hara, Houghton Mifflin, 2000.