Buttermilk Banana Layer Cake
|Soft margarine||2⁄3 Cup (10.67 tbs) (About 150 Milliliter)|
|Packed brown sugar||1 1⁄4 Cup (20 tbs) (About 300 Milliliter)|
|Vanilla||1 Teaspoon (About 5 Milliliter)|
|Cake and pastry flour||2 Cup (32 tbs) (About 500 Milliliter)|
|Baking powder||2 Teaspoon (About 10 Milliliter)|
|Soda||1 Teaspoon (About 5 Milliliter)|
|Salt||1⁄2 Teaspoon (About 2 Milliliter)|
|Buttermilk/Sour milk||1⁄2 Cup (8 tbs) (About 125 Milliliter)|
|Mashed very ripe bananas||1 1⁄4 Cup (20 tbs) (About 300 Milliliter)|
Grease the bottom of 2 round layer cake pans and line with circles of greased wax paper.
Beat the first four ingredients together until very light and fluffy.
Sift dry ingredients together and add alternately to the egg mixture with the buttermilk and mashed banana.
Pour and spread in prepared pans and bake at 350F (180C) for 25 to 35 minutes or until centres are set.
Cool 5 minutes then run a knife around the edges and invert.
When cold, fill and frost with Rich Butter Icing.