Brianna's Birthday Banana Cake
Why I Love This Recipe
Gayle's Bakery Cookbook (Santa Cruz, CA)
Ingredients You'll Need
3/4 c (6 oz) unsalted butter
2 c sugar
3 lg eggs
2 1/2 c cake flour
3/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 c mashed bananas (about 3 lg bananas, very ripe)
1 1/2 tsp pure vanilla extract
3/4 c butter milk
Preheat oven to 350F. Butter, flour, and line two 9-in cake pans w/ parchment paper.
Cream the butter in the bowl of a tabletop mixer fitted w/ the flat beater. With the mixer running on med speed, gradually add the sugar. Increase the speed to high and beat until light and fluffy, about 1 min. With the mixer running on med speed, add the eggs one at a time, waiting until each is incorporated before adding the next.
Sift together into a med bowl the flour, baking powder, baking soda, and salt. In a small bowl, combine the bananas, vanilla, and buttermilk.
With the mixer running on medium-low speed, alternately add the dry ingredients and banana mixture in thirds, waiting until each addition is incorporated before adding the next.
Pour the batter into the prepared pans. Set the pans on a baking sheet and place on the center rack in the oven. Bake for 30-35 min, or until the cake springs back when gently pressed and a toothpick comes out clean when inserted in the center.
Let cool completely in the pans on wire racks, then depan. This cake may be stored, well wrapped, in the refrigerator for 2 days or in the freezer for 2 wks. Assemble as recipe directs.
Makes one 9-in, 2-layer cake