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Makes
one 9" double layer cake
Author Notes
This is the best banana cake I've ever had. It has a light texture, while being extremely moist and full of banana flavor. It is best iced with fresh whipped cream. The recipe was given to my mother by her friend, Donna, in the 1960's, and I've never tasted a better one —sleepyfig
Ingredients
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2 cups
cake flour, sifted
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3/4 teaspoon
kosher salt
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1 1/3 cups
sugar
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1 teaspoon
baking powder
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1 teaspoon
baking soda
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1/2 cup
butter, softened
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1/2 cup
buttermilk, DIVIDED
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1 cup
bananas, mashed
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2
eggs, unbeaten
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1 teaspoon
vanilla
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2 cups
heavy cream
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2 tablespoons
confectioner's sugar
Directions
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Sift together in a large bowl the cake flour, salt, sugar, baking powder, and baking soda. Beat in butter. Beat in 1/4 cup buttermilk and the mashed bananas. Beat on medium speed for 2 minutes.
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Add butter to the dry ingredients and beat on medium speed.
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Add 1/4 cup buttermilk and the mashed bananas and beat for 2 minutes on medium speed.
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Add the eggs, vanilla, and other 1/4 cup of buttermilk and beat on medium speed for 1 minute.
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Divide batter between two greased 9" round layer pans.
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Bake for 25-30 minutes in a 350-degree oven. Allow to cool for 5 minutes and remove from pans to cool completely.
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Make the whipped cream: Beat the heavy cream with the confectioner's sugar until firm. Frost cake when layers have cooled completely.
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Note: The cake's sweetness allows for whipped cream without the addition of the sugar, if desired.
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