Banana Cake

Banana Cake
MAKES TWO 8- OR 9-INCH LAYERS

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
11A cups sugar
2 teaspoons baking powder
l/2 teaspoon baking soda
l/2 teaspoon salt
3/4 cup unsalted butter or vegetable shortening
2 eggs
1l/2 cups mashed ripe bananas
1 teaspoon vanilla, or l/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 l/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.