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My Best Banana Layer Cake
This is a moist, tender cake with a delicate texture. It also is a wonderful way to use sour milk and overly ripe 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
Recipe Notes

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!