2 1/2 c Cake flour
2 Eggs
1/4 c Buttermilk
1 ts Vanilla
1 ts Baking soda
1/2 ts Baking powder
3/4 c Butter or shortening
1 1/4 c Bananas; ripe *
1 1/2 c Sugar
* Force bananas through potato ricer before measuring. Grease two 9″
cakes pans, then dust lightly with flour. Sift flour once, then
measure and sift again with soda and baking powder. Cream butter, add
sugar and cream together until light and fluffy. Add the whole eggs,
beating well after each addition of each. Add buttermilk and vanilla
to bananas. Add, alternately, the flour and banana mixture to butter
mixture, beginning and ending with the dry ingredients. Beat until
smooth and well blended. Do not overmix. Divide, evenly, into cake
pans. Bake in preheated 375 degree oven for 25 to 30 minutes.
Yields
1 servings