Banana Layer Cake Recipe

Ingredients <br>- ½ cup butter, softened <br>- 1 ½ cups white sugar <br>- 2 egg yolks <br>- 1 teaspoon baking soda <br>- ⅓ cup buttermilk <br>- 2 cups all-purpose flour <br>- 3 large ripe bananas, mashed <br>- 1 cup chopped pecans <br>- 2 egg whites <br>- 1 ¼ cups white sugar <br>- ¾ cup packed brown sugar <br>- 1 cup evaporated milk <br>- ½ cup butter <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans. <br>step 2: In a large bowl, cream together 1/2 cup butter and 1 1/2 cups sugar until light and fluffy. Beat in the egg yolks one at a time. Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Stir in the mashed bananas and pecans. <br>step 3: In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans. <br>step 4: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Spread Caramel Frosting between layers and on top and sides of cooled cake. <br>step 5: To make the Caramel Frosting: In a heavy saucepan, combine 1 1/4 cup sugar, 3/4 cup brown sugar, evaporated milk and 1/2 cup butter. Cook over medium heat, stirring frequently, until mixture reaches softball stage (240 degrees F; 116 degrees C). Remove from heat, and beat until spreading consistency; add additional milk if necessary. Spread immediately on cooled cake. <br>

Ingredients
- ½ cup butter, softened
- 1 ½ cups white sugar
- 2 egg yolks
- 1 teaspoon baking soda
- ⅓ cup buttermilk
- 2 cups all-purpose flour
- 3 large ripe bananas, mashed
- 1 cup chopped pecans
- 2 egg whites
- 1 ¼ cups white sugar
- ¾ cup packed brown sugar
- 1 cup evaporated milk
- ½ cup butter

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans.
step 2: In a large bowl, cream together 1/2 cup butter and 1 1/2 cups sugar until light and fluffy. Beat in the egg yolks one at a time. Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Stir in the mashed bananas and pecans.
step 3: In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
step 4: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Spread Caramel Frosting between layers and on top and sides of cooled cake.
step 5: To make the Caramel Frosting: In a heavy saucepan, combine 1 1/4 cup sugar, 3/4 cup brown sugar, evaporated milk and 1/2 cup butter. Cook over medium heat, stirring frequently, until mixture reaches softball stage (240 degrees F; 116 degrees C). Remove from heat, and beat until spreading consistency; add additional milk if necessary. Spread immediately on cooled cake.

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