Banana Cake

2/3 cup butter, softened
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups sifted cake flour
2 tsp. baking powder
1 tsp. soda
½ tsp. salt
½ cup sour milk*
1 ¼ cups mashed very ripe bananas
Jam

Cream Cheese frosting
1 ½ cups finely chopped pecans
or
Cream Cheese frosting
1 ½ bananas

*To sour milk, place 1 Tbsp. vinegar in a measuring cup. Add fresh milk to the 2/3 cup level.

Grease bottom and sides of two round cake pans (8″). Line bottoms with circles of greased waxed paper. In large mixing bowl, beat butter, sugar, eggs and vanilla together until very light and fluffy at high speed.

Sift dry ingredients together. Stir sour milk into bananas and mix until smooth. Add dry ingredients to butter mixture, alternately with the sourmilk-bananas at high speed.

Spoon and spread in pans and bake at 350°F for 25-35 minutes or until centers are set. Cool five minutes then run knife around edges and invert. When cooled, sandwich with a thin layer of jam and frost with cream cheese frosting. Cover sides with finely chopped pecans, pressing firmly to the sides. Or fill with cream cheese frosting and a layer of banana slices.

Bundt Banana Cake:
Replace ½ cup flour with 1 cup oats. Add 1 cup chopped nuts. Bake at 350°F 35-45 minutes. Glaze.