Banana Layer Cake

• servings: 12 servings
• active time: 30 minutes
• total time: 2 hours 15 minutes

Ingredients

12 oz. ripe bananas (mashed)

2 teaspoons lemon juice

360g all-purpose flour

1½ teaspoons baking soda

¼ teaspoon salt

6 oz butter (softened)

297g granulated sugar

3 large eggs

2 teaspoons vanilla

12 oz buttermilk

Directions

Preheat oven to 275°. Grease and flour two 9" round pans.

In a small bowl, mix mashed banana with the lemon juice; set aside.

In a medium bowl, mix flour, baking soda and salt; set aside.

In a large bowl, cream butter and sugar until light and fluffy.

Beat in eggs, one at a time, then stir in the vanilla extract.

Beat in the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Fold in banana mixture until just incorporated. Be careful not to overmix.

Pour batter evenly into prepared pans and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.

Remove from oven and place directly into the freezer for 45 minutes*. This will make the cake very moist.

Notes

This was awesome. The original recipe (as written here) fills two 9-inch round pans, which would be the exact amount you need for four 6-inch round pans, or one sheet cake in the Le Creuset casserole dish.