Banana Cake

photo from Bay Tables

Some of you may remember Oakleigh from a post back in December, the one on appetizer recipes taken from my cookbook and served during the book signing held in the mansion. This recipe is not from my cookbook but it is a featured dessert in Bay Tables published by the Junior League of Mobile. This one and the others you are enjoying this week are but a few of the many wonderful recipes from the homes surrounding Mobile.

This blissful cake is one enjoyed all during the year. It tastes just as refreshing in winter as it does in the summer. Enjoy!

Banana Cake

3 cups of flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup margarine
2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup plus 2 tablespoons buttermilk
1 1/2 cups mashed ripe bananas
2 bananas, sliced
Banana Frosting -below

Sift the flour, baking powder, baking soda and salt together. Beat the margarine and sugar in a bowl until light and fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla. Add the flour mixture alternately with the buttermilk, beating well after each addition. Stir in the mashed bananas. Spoon into three greased and floured 8-inch cake pans. Bake at 325 degrees F. for 30 minutes or until the layers test done. Do not over bake.

Remove to a wire rack to cool. Spread Banana Cake Frosting over the bottom layer. Top with half the sliced bananas. Add next layer and repeat with frosting and remaining sliced bananas. Add the top layer. Frost top and sides of cake.

Banana Cake Frosting

1/2 cup butter, softened
8 ounces cream cheese, softened
2 teaspoons vanilla extract
1 -16 oz package confectioners' sugar
1 cup chopped pecans -optional

Beat the butter and cream cheese in a bowl until smooth. Add the vanilla and mix well. Beat in the confectioners' sugar. Sit if pecans if desired. Makes 4 cups