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Gayle's Bakery Cookbook (Santa Cruz, CA)


  • 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

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