From Linda Cicero’s Cook’s Corner Column
Rich Banana Cake with Whipped Frosting
2 cups cake flour, sifted (add 2 tablespoons extra if using all-purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter
1 1/2 cups sugar
1 egg plus 1 egg yolk
1 cup mashed very ripe bananas (3 to 4 bananas)
3/4 cup buttermilk or soured milk
1 teaspoon vanilla
Dust and flour 2 round, 8-inch cake pans. Heat oven to 375 degrees.
Whisk flour with baking powder, baking soda and salt. In a large bowl, beat butter and sugar until no sugar granules remain. Beat in egg, yolk and bananas. Beat in dry ingredients in small batches, alternating with the milk. Beat in vanilla.
Divide batter between prepared pans, and bake 15 to 30 minutes, until cake tests done. Allow to cool on racks before turning out and frosting. Makes 12 servings.
Per serving: 286 calories (28 percent from fat), 9 g fat (5 g saturated, 2.5 g monounsaturated), 57 mg cholesterol, 4 g protein, 48 g carbohydrates, 1 g fiber, 320 mg sodium.