Fresh Banana Layer Cake

Fresh Banana Layer Cake

2 1/4 cups sifted cake flour (sift before measuring)
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Banana mixture
1 cup mashed ripe banana (about two)
1/4 cup cream, buttermilk, or plain yogurt
1 tsp vanilla

1 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 egg yolk


Preheat oven 350 degrees. Butter and flour two 8-inch pans.

Sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together banana mixture. In a large bowl, beat together butter and sugar until light and fluffy and beat in eggs one at a time beating well after each addition. Stir in flour and banana mixture alternately beginning and ending with flour, stirring well after each addition.

Divide between pans and bake for about 15-17 minutes. Cool on rack, remove from pans and cool completely before icing the cakes. I added some toasted pecans on top, it looked rather plain without.

Editors note: I don't believe my butter was soft enough because my cakes, from 8-inch square pans, did not rise more than an inch. I cut each cake in half to make a four by eight inch four layer cake. I like height when it comes to desserts. Ya gotta think on your feet when you do this cooking thing, especially when discerning guests are coming.