Banana Layer Cake

Yield:  6" triple-layer round cake & 9-12 cupcakes
           9" double-layer round cake

Ingredients

• 2 ¼  c. flour, all purpose
• 1 t. baking powder
• ½ t. salt 
• 1 ½ c. sugar
• ½ c. vegetable shortening, solid
• 2 eggs, separated (whites whipped until stiff)
• 3 ripe bananas, mashed
• 1 c. buttermilk 
• 1 t. baking soda
• 2 t. vanilla extract, dark

Instructions

1. Preheat oven to 350°F.  Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
2. Combine dry ingredients (flour, baking powder, salt) in medium bowl; set aside.
3. In large mixing bowl cream sugar and shortening until smooth.  Add egg yolks one at a time, beat thoroughly after each addition then beat until fluffy.
4. Add bananas; mix well.  Add vanilla.
5. Stir baking soda into buttermilk...science!
6. Alternately add flour and buttermilk to sugar/banana mix, ending w/dry ingredients.  Mix well, just until combined.
7. Gently fold stiff egg whites into batter.
8. Divide evenly among prepared pans or fill cupcake tin 3/4 full - use an ice cream scoop.
9. Bake cakes approx. 32-36 minutes for 6" rounds, 40 minutes for 9" rounds; and cupcakes approx. 22-25 minutes.
10. Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
11. Batter does not rise significantly.
12. Frost when completely cool.

*Adapted from: Food Network.