Yield
18 servings (serving size: 1 slice)
Photo: Randy Mayor; Styling: Fonda Shaia

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.

Step 3

Beat sugar, shortening, and vanilla at medium speed of a mixer for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking soda, and salt, stirring well with a whisk. Combine the mashed banana and buttermilk. Add the flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture.

Step 4

Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.

Step 5

Place 1 cake layer on a plate; spread with 1/2 cup Lemon-Cream Cheese Frosting. Arrange banana slices over frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Chill 1 hour. Store cake loosely covered in refrigerator.

Ratings & Reviews