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Banana Layer Cake Recipe

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This recipe for Banana Layer Cake is from The Fitzgerald Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ¼ cake flour (can use reg. flour)
2 ½ tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
2 eggs (room temp.)
1 tsp. vanilla
1 c. very ripe mashed bananas
1/4 c. buttermilk or soured milk (room temp.)

Frosting:
3 T. softened butter
1/4 c. smooth peanut butter
2 T. milk
1 tsp. vanilla
3 - 4 c. sifted powdered sugar (adjust amount to spreading consistency)
Directions:
Directions:
Prepare 2 - 8" or 9" cake pans by greasing and dusting with flour. Lining the bottoms with parchment or wax paper insures an easy removal.

Sift together dry ingredients, set aside. Cream shortening and sugar together until fluffy. Add eggs one at a time beating thoroughly after each addition. Stir in vanilla.

Combine mashed bananas and sour milk. Alternating between the milk mixture and dry ingredients, add them to the creamed sugar and eggs. Mix thoroughly after each addition. Spread the batter into the prepared pans. Bake at 350º for 25 - 30 minutes or until pick comes out clean from center of cake. Cool about 10 minutes then carefully remove from pans to finish cooling on cake racks. Frost with Peanut Butter Icing.

Icing:
Combine the butter, peanut butter, milk, and vanilla. Add powdered sugar a cup at a time, beating until smooth and creamy and a good spreading consistency.
Personal Notes:
Personal Notes:
Mom Worley made this cake often and it became a favorite with the Fitzgerald kids too. It's usually requested by Ryan & Erin for their birthday cake.

 

 

 

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