This is the real deal retro-style. A classic banana layer cake from the 1940’s made in that simple old-fashioned style like Grandma used to bake. If you’re a vintage cake junkie, THIS is the one for you! Or…If you’re just a dabbler in the vintage arts and want a moist and vibrant cake loaded with charm, break out that Hobart mixer and some ripe nanners cause this one’s gonna scratch it right outta the park!
We served our little gem at Sunday supper with a Fresh Banana Buttercream Frosting that is sligtly oozing, just the way we like it, with a layer of sliced bananas tucked between the layers.
What You’ll Need
¾ cup vegetable oil
4 eggs, beaten
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup over-ripe bananas, mashed
1 teaspoon vanilla extract
1 cup pecans, plus extra for garnish
How to make it
Spray three 8-inch or 9-inch round baking pans with PAM Original Cooking Spray.
Preheat oven to 350 degrees F.
In a small bowl beat eggs until frothy. Add vegetable oil and whisk until well combined.
In another large mixing bowl, combine flour, sugar, baking soda, ground cinnamon and salt.
Add egg mixture into the flour mixture and whisk until combined. Do not over work this mixture.
Stir in pecans, vanilla and bananas carefully.
Evenly distribute the batter between your three cake pans.
Bake in preheated 350-degree oven for 21 to 22 minutes or until lightly browned. Test cake with a wooden pick, when the pick comes out with no crumbs or dry crumbs the cake is done.
Allow cake to cool completely before frosting with cream cheese frosting.