Total Time
50mins
Prep 20 mins
Cook 30 mins

This goes well with the Rum Butter Cream frosting recipe that I also posted.. hence the "Spirited" name... Hope you enjoy it!!

Ingredients Nutrition

Directions

  1. Grease two 8" round layer-cake pans; dust lightly with flour; tap out excess.
  2. Sift flour, baking powder, baking soda, salt, and cinnamon onto wax paper.
  3. Stir buttermilk into mashed bananas in a small bowl.
  4. Beat butter, sugar, and eggs in a large bowl with electric mixer at high speed for 3 minutes.
  5. Finish mixing cake by hand.
  6. Stir in flour mixture alternately with banana-milk mixture, beating after each addition until butter is smooth.
  7. Stir in 1/4 teaspoons vanilla and the 1/4 cup chopped walnuts.
  8. Pour cake into prepared pans.
  9. Bake at 350 degrees for 30 minutes.
  10. Cool layers in pans on wire racks for 10 minutes; loosen around edges with a knife; turn cakes out onto wire racks to cool completely.
  11. Frost with Rum Butter Cream Frosting. *optional*.

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