monkey cake

INGREDIENTS

• 5 1/4 cups (21 1/2 ounces or 609 grams) cake flour
• 1 tablespoon (1/2 ounce or 15 grams) baking powder
• 2 1/4 teaspoons (13 grams) baking soda
• 1 teaspoon (6 grams) salt
• 1 teaspoon (2 grams) cinnamon
• 1 1/2 cups (3 sticks, 12 ounces or 341 grams) unsalted butter, room temperature
• 1 1/2 cups (10 1/2 ounces or 300 grams) sugar [weights corrected 6/23/11]
• 1 1/2 cups (11 1/2 ounces or 327 grams) packed golden brown sugar
• 6 large eggs
• 3 cups mashed or pureed very ripe bananas (about 8 large)
• 1/2 cup plus 1 tablespoon (4 7/8 ounces or 136 grams) sour cream or (weight will vary) plain yogurt
• 1 tablespoon (15 ml) vanilla extract
• 3 1/2 cups (14 3/8 ounces or 406 grams) cake flour
• 2 teaspoons (10 grams) baking powder
• 1 1/2 teaspoons (8 grams) baking soda
• 3/4 teaspoon (5 grams) salt
• 3/4 teaspoon (2 grams) cinnamon
• 1 cup (2 sticks, 8 ounces or 227 grams) unsalted butter, room temperature
• 1 cup (7 ounces or 200 grams) sugar
• 1 cup (7 5/8 ounces or 218 grams) packed golden brown sugar
• 4 large eggs
• 2 cups mashed or pureed very ripe bananas (5 to 6 large)
• 6 tablespoons (3 1/4 ounces or 91 grams) sour cream or (weight will vary) plain yogurt
• 2 teaspoons (10 ml) vanilla extract
• 6 3/4 cups (28 1/2 ounces or 810 grams) confectioners’ sugar (no need to sift)
• 4 1/2 sticks (18 ounces or 510 grams) unsalted butter, at room temperature
• 9 tablespoons (135 ml) half-and-half or whole milk
• 1 1/2 tablespoons (23 ml) vanilla extract
• 8 ounces (226 grams) unsweetened chocolate, melted and cooled
• 4 1/2 cups (19 ounces or 540 grams) confectioners’ sugar (no need to sift)
• 1 1/2 cups (3 sticks, 12 ounces or 341 grams) unsalted butter, at room temperature
• 6 tablespoons (90 ml) half-and-half or whole milk
• 5 ounces (142 grams) unsweetened chocolate, melted and cooled