"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Banana Layer Cake Recipe

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This recipe for Banana Layer Cake, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Hodge
Added: Thursday, July 3, 2008


1 stick unsalted butter, softened
1 1/2 c. sugar
2 eggs
2 large bananas, mashed
1/2 c. sour cream
1 tsp. lemon extract
1 c. cake flour
1 c. flour
1 tsp. salt
1 tsp. baking soda
6 oz. cream cheese, softened
2 tbsp. sour cream
1 c. powdered sugar
1/2 chopped pecans, optional

For cake, preheat oven to 375. Grease and flour two 8 or 9 inch round cake pans. Sift together both flours, salt, and baking soda. Cream butter and sugar. Adding eggs, one at a time and beat mixture until light and fluffy (at least 5 minutes). This step will add volume to final cake. Add vanilla and lemon extracts and mashed bananas. Add flour mixture alternately with sour cream, starting and ending with flour. Pour into pans and bake for 35-45 minutes or until toothpick comes out clean. Remove from oven and turn out onto cooling rack. For icing, Beat together cream cheese and sour cream. Blend in powdered sugar a little at a time. Spread between cake layers and on top.




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