I took another person's advice and made cake flour, which does give it a nice texture. Cut flour to 1 3/4 cups, and add 1/4 cup cornstarch. I added eggs, vanilla and bananas to creamed mixture first. Mix dry ingredients together then add the dry ingredients a little at a time to the wet ingredients. I did not use unsalted butter, just salted butter, but the salt level was fine. I found the 30 minute time to be on the dot. You can add another banana or a little milk if the batter seems really thick, but I made a double batch using 9 large bananas and they turned out perfect. I frosted them with Buttercream frosting from this site and took one cake to church tonight and it was a HUGE hit! We only had about 15 people and I think they would have eaten both of them if I had taken both with me!
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