My mom and I can have ridiculously long conversations about recipes. We talk about what I am baking, what she is baking, and why we are baking, all the time. We also talk about desserts that she made when my brothers and I were little. Dad loved his sweets, so it was not unusual for Mom to bake three or four days a week. And sometimes the best recipes are the ones that have been around forever. One phone conversation was all about a banana layer cake recipe. I can remember eating this cake when I was a little girl. It was one of my Mom’s standards for birthdays and holidays. I was trying to recreate the recipe from memory until I became frustrated, gave up and called her.
It took us a little while to figure out which recipe that I was talking about, because Mom has so many. She pulled out her recipe box, (remember recipe boxes?) and starting going through her cake recipes.
I was so excited when she found not only this recipe, but my banana split cupcake recipe. I had completely forgotten about that recipe. My family was really happy that she found both of them.
This cake is super easy to make, just measure, mix and bake. My family is gluten free, so I use gluten free flour, but this recipe works perfectly with regular all-purpose flour. And I have made it with buttermilk, regular milk and non-dairy milk, so if you don’t have buttermilk, just mix your choice of milk with one tablespoon of white vinegar.
Use your favorite frosting to ice this cake. Regular buttercream, cream cheese frosting or even whipped cream would be fantastic.
Keep any leftover cake, well wrapped, in the refrigerator for up to four days.
For more delicious organic recipes and information about organic living, please visit our home page.
| Prep Time | 15 minutes |
| Cook Time | 28-32 minutes |
| Servings |
servings
|
- 3 cups Organic all-purpose flour may substitute organic all purpose gluten free flour mix with xanthan gum
- 1 1/2 tsp Organic baking powder
- 1 1/2 tsp Organic baking soda
- 1 1/2 tsp Organic salt
- 2 cups Organic granulated sugar
- 3/4 cup Organic buttermilk may substitute sour milk, see note below
- 3/4 cup Organic butter or butter substitute, melted and cooled
- 3 Organic eggs
- 1 1/2 tsp Organic vanilla extract
- 1 1/2 cup Organic bananas about 4 medium, mashed
Ingredients
|
Rate this recipe!
|
- Preheat oven to 350°.
- Spray two 9" round cake pans with cooking spray and line bottoms with parchment paper.
- Whisk all dry ingredients together.
- In a large bowl, mix all the wet ingredients together.
- Add 1/2 of the dry ingredients to the wet and mix on low until combined.
- Add remaining dry ingredients to the wet and mix on low until combined.
- Divide batter into the prepared cake pans. Bake at 350° until cake is golden brown and a tester inserted in the center of the cake, comes out clean, about 28-35 minutes.
- Set pans on cooling rack for five minutes, then invert cake onto the cooling rack. Remove parchment paper and allow to cool completely.
- Before frosting, refrigerate cooled layers until well chilled, about 30 minutes. This will make them easier to handle.
To make sour milk: Combine regular or non-dairy milk with one tablespoon of white vinegar. Stir and let set for five minutes before adding to recipe.
This Banana Layer Cake recipe is organic and can be gluten free with substitution.
 |
|
|
|
