Sometimes the best recipes are the ones that have been around forever. I can remember eating this banana layer cake when I was a little girl. It was one of my Mom’s standards for birthdays and holidays. I was trying to recreate the recipe from memory until I became frustrated, gave up and called her.
We had a long conversation about exactly which banana layer cake recipe I was talking about since Mom has quite a few. She pulled out her recipe box, (remember recipe boxes?) and starting going through her cake recipes.
I was so excited when she found not only this recipe, but my banana split cupcake recipe. I had completely forgotten about that recipe. My family was really happy that she found both of them.
This cake is super easy to make, just measure, mix and bake. I have made it with buttermilk, regular milk and non-dairy milk, so if you don’t have buttermilk, just mix your choice of milk with one tablespoon of white vinegar.
Use your favorite frosting to ice this cake. Regular buttercream or even whipped cream would be fantastic, as well.
This cake will keep nicely, three to four days, well covered on the countertop.
For more delicious vegetarian recipes, please visit our recipe page.
| Prep Time | 15 minutes |
| Cook Time | 28-32 minutes |
| Servings |
servings
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- 3 cups all purpose gluten free flour mix with xanthan gum may substitute regular all purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 2 cups granulated sugar
- 3/4 cup buttermilk may substitute sour milk, see note below
- 3/4 cup butter or butter substitute, melted and cooled
- 3 eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cup bananas about 4 medium, mashed
Ingredients
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- Preheat oven to 350°.
- Spray two 9" round cake pans with cooking spray and line bottoms with parchment paper.
- Whisk all dry ingredients together.
- In a large bowl, mix all the wet ingredients together.
- Add 1/2 of the dry ingredients to the wet and mix on low until combined.
- Add remaining dry ingredients to the wet and mix on low until combined.
- Divide batter into the prepared cake pans. Bake at 350° until cake is golden brown and a tester inserted in the center of the cake, comes out clean, about 28-35 minutes.
- Set pans on cooling rack for five minutes, then invert cake onto the cooling rack. Remove parchment paper and allow to cool completely.
- Before frosting, refrigerate cooled layers until well chilled, about 30 minutes. This will make them easier to handle.
To make sour milk: Combine regular or non-dairy milk with one tablespoon of white vinegar. Stir and let set for five minutes before adding to recipe.
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