Old Fashioned Banana Cake recipe from scratch.
This is an adaptation of an old recipe Mama made often when I was growing up in the 1930s - 1950s.
She baked a large layer of cake, split it in half, fill it with mashed bananas and sugar, the way most folks did.
She served it warm. It was delicious!
I add sliced bananas, with no sugar added, between the layers for a moist cake full of fresh, banana flavor and add frosting.
Sift together flour, baking powder, salt and baking soda into a small bowl. Set aside.
Cream butter on medium speed.
Slowly add sugar and cream together until very light.
Stir in vanilla extract.
Add eggs, one at a time, beating on high speed after each egg until light and mixed well.
Mash bananas in a small bowl.
Stir in the buttermilk.
Fold in flour and banana mixture into batter, starting and ending with flour.
Beat on medium speed about 30 seconds.
Scrape sides and bottom of bowl and beat another 30 seconds. (Do Not Over Beat).
Fold in pecan pieces.
Pour into three 8" prepared (greased, lined with parchment paper, greased and dusted with flour) cake pans.
Bake in a preheated oven 350F. for about 23-28 minutes until cake test
done in center. (Do Not Over Bake)
Remove from oven and let cool in pans for 5 minutes.
Run a knife around edges and turn out onto a rack to cool completely before frosting.
With a moist like this Old Fashioned Banana Cake, place a clean linen or pastry cloth over the cooling rack.
Dust the cloth generously with powdered sugar to prevent the
cake from sticking to the rack.
Whip cream on high speed until soft peak form. Stir in vanilla.
Add sugar, a little at a time until all is creamed together to a spreading consistency.
Place one layer of cake with the top side down on a cake plate or server.
Place sliced bananas on top.
Cover with the frosting.
Place the second and third layer of cake on with the top sides up, placing the sliced bananas and Whipped Frosting on the second as you did the first layer.
Make sure your bananas are covered with the Whipped Topping around the sides of cake.
This will prevent your bananas from turning dark/black on your cake.
Place in refrigerator 2-3 hours to chill before serving. (Cake is best if used within 1-3 days.)
Awesome served with Vanilla or Butter Pecan Ice Cream
May be served with additional whipped cream (The frozen and thawed kind you buy at the grocery store.)
Frost with Cream Cheese Frosting instead of Whipped Cream