Triple-Layered Banana Cake

Southern Living
1 (3-layer) cake


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1 cup butter or margarine, softened
1 3/4 cups sugar
3 large eggs
1 teaspoon black walnut flavoring
3 cups all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
2 tablespoons cocoa
2 tablespoons vanilla extract
1 cup mashed bananas (about 2 small)
2 small bananas, sliced
8 strawberries, sliced
Garnish: drained crushed pineapple


Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended. Stir in flavoring.

Combine flour, soda, and salt; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat until blended. Remove 2 1/2 cups batter.

Stir together 2 1/2 cups batter, cocoa, and vanilla; pour into 1 greased and floured 9-inch round cakepan.

Stir 1 cup banana into remaining batter; pour evenly into 2 greased and floured 9-inch round cakepans.

Bake layers at 350° for 20 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and wrap in plastic wrap. Freeze 1 hour.

Spread 1 banana layer with Buttercream Frosting; arrange banana slices on top. Top with chocolate layer, and spread with frosting; top with strawberries. Top with remaining banana layer; spread top and sides with frosting. Garnish, if desired.

Created date

December 2001