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!