Banana Cake, Revisited

I got bananas a few days ago at Superstition Ranch Market for $0.15/lb. The catch was that you had to buy them in a 10 lb. box. So naturally I made banana bread this morning. And I'll probably make another batch tonight.

This recipe has been adapted from an old family recipe titled "Banana Cake". Truthfully, I have never made it as a cake. I always make it in loaf pans, but it's the best banana bread recipe out there. In this round of experimentation, I once again tried to make it more healthy, and I'm pleased with how it turned out.

Banana Cake II
(This is for a double batch, which makes 5 loaves)

1 C. Unsalted Butter, softened
2 1/2 C. Sugar (I used Zulka Natural Sugar and really liked it)
1 C. Applesauce
8 Eggs
2 T. Vanilla
6 C. Soft Whole Wheat Flour (aka Whole Wheat Pastry Flour)
2 T. Baking Powder
2 tsp. Baking Soda
2 tsp. Sea Salt (a little less if you are using regular, salted butter)
1/2 T. Cinnamon
1/2 T. Ginger
2 C. Buttermilk
3 C. Mashed Bananas (I used 7 medium to large bananas, and didn't measure)

Combine the dry ingredients in a large bowl. Cream together the butter and sugar. Add the applesauce, eggs, and vanilla. Add half of the dry ingredients, mix until just combined, and then with the mixer running, slowly add half of the buttermilk. Add the bananas, and then the rest of the dry ingredients. With the mixer running, add the rest of the buttermilk.

Pour into 5 well-greased loaf pans, filling about 3/4 full. Bake at 350° for 47-50 minutes, until a toothpick inserted in the center comes out with only a few crumbs attached. Cool about 5 minutes in the pan, and then turn out onto a cooling rack to finish cooling.