Instructions:
Bananas have been imported to the United States from the West Indies since the early 1800s. Available everywhere today, and often allowed to get too ripe, bananas have been turned into banana breads and banana cakes by inventive American bakers.
- 2 cups all-purpose flour;
- 11⁄4 cups sugar;
- 2 teaspoons baking powder;
- 1⁄2 teaspoon baking soda;
- 1⁄2 teaspoon salt;
- 3⁄4 cup unsalted butter or vegetable shortening;
- 2 eggs;
- 11⁄2 cups mashed ripe bananas;
- 1 teaspoon vanilla, or 1⁄2 teaspoon rum extract;
- Sliced bananas;
- Whipped cream.
- Preheat oven to 350 F. Butter and flour two 8- or 9-inch layer cake pans.
- In the large bowl of an electric mixer, combine the flour, sugar, baking powder, baking soda, and salt. Add the butter or shortening and blend until the mixture resembles cornmeal. Blend in the eggs and 1⁄2 cup of the bananas. Beat 2 minutes at medium speed, scraping the sides of the bowl often. Add the remaining bananas and vanilla or rum extract. Beat 1 minute longer. Turn batter into baking pans and bake 30 to 35 minutes, or until tops of cakes are golden. Cool. Place sliced bananas between layers and frost with whipped cream or your choice of frosting.
MAKES TWO 8- OR 9-INCH LAYERS
