|You won’t believe how easy and moist this banana cake is until you taste it yourself.|
Anyone that bakes layer cakes from scratch knows that they can be more complicated to get the same beautiful results as a packaged box cake mix. Trying to go for perfection is especially true when you don’t use cake flour for the recipe. However, I believe where there is a will, there is a way like with this great recipe for my banana layer cake that uses plain flour and oil instead of shortening or butter.
Those that happen to think as highly of the banana as I do definitely need to try this recipe because it is one of my best banana layer cakes. To me, it is a winner all around for taste, the ease of preparation and staying moist–that is if your family doesn’t devour it the first day.
The Secret Behind This Light, Easy Banana Layer Cake
You may find it difficult to believe, but this cake is just as moist and light as it is easy to make without the need to cream butter or shortening with your sugar. The reason for this is due to the extra lift of folding in stiffly beaten egg whites that you gently stir through. Remember that you don’t want to beat. Instead, you want to see bits of the white still intact as chunks in the batter.
|I stirred in some shredded coconut flakes in my butter cream icing instead of just sprinkling on top.|
Something else that can matter for cake success is leveling off your baking powder and soda before adding it to your mixing bowl. Use your measuring spoon and a knife to take off any extra because an excess of what you need will cause your cake problems.
Another thing I want to mention is that you can use sour milk, buttermilk or make your sweet milk sour by adding one teaspoon of vinegar or lemon juice to it for this recipe. Besides a perfect way to use any overly ripe bananas, this recipe is also just as handy for making this variety of cake over a chocolate cake when you have sour milk.
Also, if you have a manual potato masher, this is wonderful for mashing the bananas over a fork.
Top with your favorite butter cream icing and you have something delectable in a relatively short time to enjoy. Shredded coconut flakes on top or added to the icing like I did are another option.
The next time that you’re in the mood to bake, I hope that you’ll make this recipe because I promise you that you’ll love it.
Check my recipes in the search box for some of my other banana cakes, pie recipes and banana cream pudding because I do love my bananas!
- 2 large eggs separated
- 1-1/3 cups of sugar
- 2-1/4 cups of flour
- 1 teaspoon of baking powder leveled
- 1 teaspoon of baking soda leveled
- 1 teaspoon of salt
- 1/3 cup of corn oil or canola oil
- 1 cup of ripe mashed bananas
- 2/3 cup of buttermilk or sour milk or sweet milk + 1 teaspoon of vinegar or lemon juice
- 1 teaspoon of vanilla extract
Preheat your oven to 350-degrees. Grease and flour two 8-inch layer cake pans. You can also take two sheets of wax paper and cut the rounds to insert in the bottom of each pan. This prevents sticking and makes for easier removal as well. Separate the yolks in one mixing bowl and the whites in another. Beat the whites with your electric mixer with the salt until it starts to get frothy. Slowly add 1/3 cup of the sugar to the beaten egg whites until it is incorporated into the stiffly beaten egg whites. Mix together the oil, mashed bananas, half of the milk, and vanilla in another mixing bowl alternating with the rest of the sugar and sifted dry ingredients. Add the remaining milk and yolks last before gently folding in the stiff egg white mixture. Pour into your prepared layer cake pans and bake at 350-degrees for about 30-35 minutes, depending on how your oven is regulated. Use a cake tester, toothpick or a slender knife to test if done. Allow the cakes to cool in the pan for about five minutes or so before attempting to remove. Frost with your favorite vanilla butter cream icing. ENJOY!