Cakes and Frostings

Banana Layer Cake

  • 1 cups Bananas, mashed
  • 1/4 cups Buttermilk
  • 1 teaspoons Vanilla extract
  • 2 cups Cake flour
  • 1 teaspoons Baking powder
  • 1/2 teaspoons Baking soda
  • 1/4 teaspoons Salt
  • 1/8 teaspoons Nutmeg
  • 1 1/4 cups Sugar
  • 1/2 cups Butter or margarine, softened
  • 2 large Eggs

    • Preheat oven to 350°. Grease three 8-inch round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with flour. In bowl, mix bananas, buttermilk, and vanilla. In medium bowl, mix flour and next 4 ingredients. In large bowl, with mixer at medium speed, beat sugar and margarine 5 minutes, or until light and creamy. Add eggs, 1 at time, beating well after each addition. At low speed, alternately add flour mixture andbanana mixture, beginning and ending with flour mixture; beat just until smooth. Divide batter among pans. Stagger pans on 2 oven racks, placing 2 on upper rack and 1 on lower rack, so layers are not directly on top of one another. Bake30 minutes, or until toothpick insertedin centers comes out clean. Cool in pans on wire racks 10 minutes. Run knife around edges of pans to loosen cakes; invert onto racks. Remove waxed paper; cool completely. Prepare frosting. Place1 layer on cake plate; spread with 1/2 cup frosting. Top with second layer, 1/2 cup frosting, and remaining layer. Frost side and top of cake with remaining frosting. Store any leftover cake in refrigerator.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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