Mom's Banana Layers

By sandycon

Ingredients

• 21 21 600 4 / 600 g / 4 cups all-purpose flour
• 4 4 4 teaspoons baking powder
• 1 1 1 teaspoon baking soda
• 1 1 1 teaspoon kosher salt
• 8 8 225 1 / 225 g / 1 cup unsalted butter, softened
• 20 20 550 2 1/2 550 g / 2 1/2 cups granulated sugar
• 4 4 4 large eggs, at room temperature
• 2 2 2 teaspoons vanilla extract
• 4 4 115 1/2 / 115 g / 1/2 cup sour cream
• 16 16 450 2 4) 450 g / about 2 cups mashed banana (about 4)

Details

Servings 12
Adapted from projectfoodie.com

Preparation

Step 1

Preheat the oven to 350°F. Butter three 9-inch round cake pans, line the bottoms with parchment, dust with flour, and tap out any excess. Sift together the flour, baking powder, baking soda, and salt. Set aside. In a electric mixer, cream together the butter and sugar on medium-high speed until light and fluffy, 5 to 6 minutes. Add the eggs, one at a time, beating thoroughly after each. Scrape the bowl as you go. On low speed, add the vanilla followed by the sour cream, mixing until just combined. Alternately add the flour mixture and bananas in 3 to 4 parts, mixing only until just combined. Divide the batter evenly among the prepared pans and smooth with a small offset spatula. Bake for 25 to 30 minutes, or until a knife inserted in the center comes out clean. It’s best to rotate the pans front to back, top to bottom about ½ of the way through to ensure even baking. Let the layers cool in the pans for about 15 minutes before releasing them. Let them cool completely on wire racks.