Spirited Banana Cake

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

• Ready In: 50 mins
• Serves: 10-12
• Yields: 1 layered cake

Ingredients

• 2 1⁄3 cups  sifted cake flour
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 1  cup  mashed very ripe banana
• 1⁄2 cup buttermilk
• 1⁄2 cup butter (1 stick)
• 1 1⁄4 cups sugar
• 2  eggs
• 1⁄4 teaspoon vanilla
• 1⁄4 cup  chopped walnuts

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*.