Wednesday, March 19, 2014

Banana Layer Cake

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

  • 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

  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!
  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.

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