Sometimes the best recipes are the ones that have been around forever. I can remember eating this banana layer cake when I was a little girl. It was one of my Mom’s standards for birthdays and holidays. I was trying to recreate the recipe from memory until I became frustrated, gave up and called her.
We had a long conversation about exactly which banana layer cake recipe I was talking about since Mom has quite a few. She pulled out her recipe box, (remember recipe boxes?) and starting going through her cake recipes.
I was so excited when she found not only this recipe, but my banana split cupcake recipe. I had completely forgotten about that recipe. My family was really happy that she found both of them.
This cake is super easy to make, just measure, mix and bake. I have made it with buttermilk, regular milk and non-dairy milk, so if you don’t have buttermilk, just mix your choice of milk with one tablespoon of white vinegar.
Use your favorite frosting to ice this cake. Regular buttercream or even whipped cream would be fantastic, as well.
This cake will keep nicely, three to four days, well covered on the countertop.
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