Ingredients and Baking Instructions
- 2/3 cup smoothly mashed ripe banana
- 2 teaspoons lemon juice
- ½ teaspoon banana extract
- 1 can (12 ounces) soft whipped fluffy cream cheese frosting
- 3 packages (3 ounces each) ladyfingers
- ½ cup chopped walnuts
Stir banana, lemon juice and banana extract together. Blend in half the frosting.
Line a 9” x 5” loaf pan with plastic wrap. Arrange 10 ladyfinger halves in bottom of pan, split side up. Spread with 1/5 of the banana mixture, then top with another layer of 10 ladyfinger halves. It is advisable to vary the direction and placement of the ladyfingers in each layer, and to press each layer of ladyfingers in place as the cake is assembled.
Repeat the layers, using 1/5 of the bananas each time, and 11, 13, 14 and 14 ladyfinger halves in successive layers, making a total of 6 layers of ladyfingers and 5 layers of banana mixture. The final layer of ladyfingers should be placed split side down. Cover cake and let stand 30 minutes.
Place overturned plate on top of cake, invert both and unmold cake onto plate. Remove plastic wrap. Frost cake with remaining icing, using a thinner layer on the sides.
Press nuts firmly against sides of cake. Refrigerate cake 24 hours; bring to room temperature before serving.
9 or 10 servings