Desserts recipes
Banana-nut cake

2 1/3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup mashed ripe bananas (2 medium-size)
1/2 cup buttermilk
1/2 cup (1 stick) butter or margarine
1 1/4 cups sugar
2 eggs
1/4 teaspoon vanilla
3/4 cup chopped walnuts
Rum butter cream frosting (recipe follows)

Grease two 9 x 1 1/2-inch layer-cake pans; dust lightly with flour; tap out any excess. Sift flour, baking powder, baking soda, salt, and cinnamon onto wax paper; reserve. Stir buttermilk into mashed bananas in a small bowl, reserve.

Beat butter or margarine, sugar and eggs in large bowl of mixer at high speed 3 minutes. Remove bowl from mixer. Stir in flour mixture alternately with banana-milk mixture, beating after each addition until batter is smooth. Stir in vanilla and 1/4 cup chopped nuts; pour batter into prepared pans. Bake in moderate oven (350°F) 30 minutes, or until centers spring back when lightly pressed with fingertip.

Cool layers in pans on wire racks 10 minutes; loosen around edges with a knife; turn out onto wire racks; cool completely. Put layers together with rum butter cream frosting; frost side and top with remaining frosting.

Press remaining 1/2 cup chopped nuts on sides of cake. Dip banana slices in orange or pineapple juice to keep white; garnish top of cake, if you wish.

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