Blue Ribbon Banana Cake

Got overripe bananas browning on the counter? Good. That’s exactly what you need.

This old-fashioned two-layer banana cake turns those spotty bananas into something worth bragging about.

Buttermilk keeps the crumb impossibly moist, cake flour gives it that fine, velvety texture, and chopped pecans add a buttery crunch in every bite.

Frost it however you like. Cream cheese frosting is the classic move, but a simple vanilla buttercream lets the banana flavor shine through.

Chef Tips

• The riper the bananas, the better. You want them nearly black for the strongest, sweetest banana flavor.
• Sift the cake flour before measuring for the lightest texture.
• Don’t skip the buttermilk. It reacts with the baking soda to give the cake its lift and tenderness.
• Let layers cool completely before frosting or you’ll end up with a melty mess.
• Toast the pecans in a dry skillet for a couple minutes to deepen their flavor.