Our friend Leslie at Bake This Cake had this to say:
This is a classic banana layer cake from the 1940’s made in that simple old-fashioned style like Grandma used to bake. If you’re a vintage cake junkie, THIS is the one for you!”
This cake will definitely bring back some fond memories of foods from your childhood. It’s also the perfect way to avoid throwing food away, as you can use all those darkened bananas for this!
Ingredients
2 large Eggland’s Best eggs
1 cup mashed ripe Chiquita bananas (about 3 large spotted bananas)
2-1/2 cups King Arthur cake flour
2-1/2 teaspoons Clabber Girl baking powder
1/2 teaspoon Arm & Hammer baking soda
1/2 teaspoon Morton salt
1/2 cup Land O Lakes unsalted butter
1 cup Domino granulated sugar
1 teaspoon McCormick’s vanilla extract, fine quality
1/4 cup of HiLands buttermilk (or 1/4 cup milk with 1/2 teaspoon of Heinz white vinegar)
Instructions:
Place an oven rack in center position and pre-heat oven to 375 degrees. Prepare two 9″ cake pans by buttering them and lining the bottoms with parchment paper.
Mash 3 or 4 large bananas to produce 1 cup hand-mashed banana puree.
Sift together all the dry ingredients and mix well.
Microwave 1/2 cup butter for a few seconds to soften it. Mix together with 1 cup sugar, beat until light and creamy. Take 2 large eggs and fork beat in a small bowl or cup, then beat into the creamed sugar-butter mixture on high.
Add vanilla extract and beat until fully incorporated.
Place the prepared mashed bananas in a bowl and, using a fork, stir in the buttermilk until thoroughly blended. Add the banana-sour milk (or buttermilk) mixture and the prepared flour mixture in partial batches to the batter and blend with the electric blender on low-speed until just incorporated, about 30 seconds.
Divide the batter between the pans and smooth out the surface. Bake the banana cakes at 375 degrees for approximately 30 minutes (baking times vary in different ovens so be sure to check often) until the tops are golden brown.
Cool the cakes for 10 minutes in the pans before removing and then continue cooling for an additional 30 minutes. Top with your favorite frosting.
Quick Tip: Use a ricer to mash the bananas if you have one. It will produce the best results.
Recipe and photo courtesy of Leslie at Bake This Cake
