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1. Preheat oven to 350 degrees. Grease and flour two
9-inch layer cake pans.
2. Cream butter and sugar together until light and fluffy. Ad eggs, one at a
time, beating well after each addition. Add mashed bananas, mixing thoroughly.
3. Sift dry ingredients and add to butter and egg mixture. Stir until flour has
been incorporated completely. Add buttermilk and vanilla. Mix for 1 minute.
4. Pour batter into the prepared pans. Set on the middle rack of the oven and
bake for 25 to 30 minutes or until a cake tester inserted into the center comes
out clean.
5. Cool in pans on a rack for 10-minutes. Unmold and cool on rack for 2 hours.
6. At Henry's we like to split the layers of cake and fill with French custard
cream with fresh bananas and fresh whipped cream, topped with macaroon crunch.
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