Banana Layer Cake
- Yield: 16 servings
"This is a real family favorite. We think the banana frosting is so good and makes the entire cake taste so 'banana-y.' I have made this for more than 50 years, having found the recipe in an old cookbook that is now in pieces!"—Mamie L. Christopherson
- 1/2cup (1 stick) butter, softened
- 1cup sugar
- 2-- eggs, slightly beaten
- 1teaspoon vanilla
- 1cup mashed ripe banana
- 1cup buttermilk
- 2 1/4cups sifted all-purpose flour
- 2 1/2teaspoons baking powder
- 1/2teaspoon baking soda
- 1/2teaspoon salt
- 1/2cup chopped walnuts or pecans
- -- Frosting:
- 1/4cup (1/2 stick) butter, softened
- 1pound powdered sugar
- 1/2cup mashed ripe banana
- 1/2teaspoon lemon juice
- Preheat oven to 375F. Grease and flour 2 (9-inch) round cake pans.
- To prepare cake, combine butter and sugar in a mixing bowl. Beat with a mixer at medium speed until light and fluffy. Add eggs and vanilla.
- Combine banana and buttermilk in a small bowl.
- Sift together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with banana mixture. Stir in nuts. Scrape batter into prepare pans.
- Bake 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and cool completely on wire rack.
- To prepare frosting, combine butter with 1 cup powdered sugar; mix well. Combine banana and lemon juice. Add to butter mixture alternately with remaining powdered sugar. Frost top of one cake layer. Place second layer on top and frost sides and top. (If frosting seems too soft, chill for a short time.
Testers’ notes: Increase the frosting by half if you like a thicker coating.
Recipe by Mamie L. ChristophersonR