Banana Cake

Separate the eggs.

Prepare your pan.

Preheat oven to 325 degrees.

Put your butter and vanilla in a mixing bowl and begin mixing. Add egg yolks one at a time. Slowly add in the sugar. Add the bananas, then oil. Mix until smooth, scraping the sides as needed.

Sift the dry ingredients into another bowl.

Switch from the mixer to a spoon or spatula, incorporate dry into wet a little at a time until mixed. Be careful not to over mix the batter, you don't want it to become dense.

In a separate, very clean bowl with a clean whisk, beat the egg whites on medium low speed and slowly add the 4T. sugar. Turn the speed up to medium high and beat until they are fluffy and have formed soft but stable peaks.

Carefully fold the egg whites into the batter.

Spoon into cake pan(s). Put your cake pan(s) on a baking sheet.

Bake 40 minutes, turning the cake halfway, or until set and springy. A thermometer inserted into the center should register 195-200 F.

Move to a cooling rack and let cool completely before topping with Mascarpone Whipped Cream or Whipped Cream Frosting.

If you make the cake ahead, don’t top it until an hour or two before serving.