Ingredients
This Banana Cake is a wonderfully light cake which tastes better the day after it's been refrigerated. It's the hit at our family gatherings!!
1
pint heavy whipping cream
Directions
1.
Grease and flour (2) layer cake pans and preheat oven to 375F degrees.
2.
Mix flour, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each one. Add half of the flour mixture then half of the milk. Add vanilla. Mix until blended; add remaining flour and milk and beat until smooth. Fill both pans and bake 25 to 35 minutes.
3.
While cake is cooking slice up bananas, sprinkle with 1/3 cup of sugar and 2 tablespoons of fresh fruit, cover and put into refrigerator.
4.
In a mixing bowl, pour heavy whipping cream and beat adding sugar slowly until light and fluffy.
5.
When the cake is done, poke holes in the top with toothpicks and let cool. Then add 1/2 bananas to the bottom layer, add the whipping cream icing, repeat with top layer. Cover the whole cake with whipping cream icing. Cover and refrigerate.
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