Banana Cake
CAKE
- 2 stick butter
- 2 c sugar
- 4 eggs
- 1 c milk
- 3 c flour
- 3 tsp baking powder
- 1 tsp mexican vanilla
SYRUP
- 2 1/2 c sugar
- 1 c water
- 1 lemon juiced
- 12 bananas sliced
How to Make It
- Cake: Preheat over to 350 degrees.
- Cream butter and sugar. Add eggs and mix well. Add milk and mix well. Add flour and baking powder; mix well. Finally, add Mexican vanilla and mix well.
- Grease & flour two 9 inch round cake pans. Bake for 30 to 35 minutes. Cool on wire racks.
- Syrup: While cake is baking, combine sugar and water in a medium saucepan.
- Heat until syrup-y, then add lemon; allow to cool.
- Place one cake on a cake platter and prick holes in it with a fork. Place half of the sliced bananas on 1st layer & pour 1/2 of syrup over the bananas and cake.
- Place 2nd cake layer on top of the 1st. Prick holes, layer bananas, then use the last of the syrup.
- Keep in the refrigerator... as it will last longer and stay moist. Remember, this recipe is over a 100 years old. Makes me wonder how they kept it fresh back then .
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