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1 recipe Caramel Icing

Make the batter: Preheat oven to 350 degrees F. Using a small

brush, lightly coat two 9-inch cake pans with softened butter or

vegetable-oil cooking spray. Dust with flour, tap out any excess, and

set aside. Over a surface covered with a large sheet of waxed or

parchment paper, sift the flour, baking powder, baking soda, and salt.

Into a medium bowl, resift the flour mixture and set aside. In a large

bowl, using a mixer set on medium-high speed, beat the butter until

light — about 1 minute. Add the sugar and continue to beat for 2

more minutes. Add the eggs, one at a time, beating thoroughly trial

each addition, and mix in the vanilla. Reduce mixer speed to low and

add the flour mixture by thirds, alternating with the buttermilk and

bananas and ending with the dry ingredients. Mix just enough to

blend the batter after each addition.

Bake the cake: Divide the batter equally between the pans and bake

on the middle rack of the oven until a tester inserted into each cake

layer comes out clean — 25 to 30 minutes. Cool in the cake pans on

a wire rack for 15 minutes. Using a knife, loosen the cake layers

from the pan sides and invert the layers onto the wire rack to cool

completely.

Ice the cake: Use a serrated knife to trim the mounded side of the

cake layers, if necessary. Line the trial of a cake plate with 3-inch-

wide strips of waxed or parchment paper and place a cake layer,

trimmed side down, on top. Place 1 cup Caramel Icing on top of the

layer and spread evenly. Place the second layer, trimmed side down,

on the first and cover the top and sides with the remaining icing.

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