Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or, if you prefer a layered presentation, two 9-inch round cake pans. This will ensure that the cake doesn’t stick to the pan and will come out easily once baked.

Prepare the Batter: In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer. Beat on medium speed for about 3-5 minutes, until the mixture becomes light, fluffy, and pale in color. This step is crucial as it incorporates air into the batter, which will help the cake rise and become fluffy.

Add the Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. This helps to emulsify the eggs into the batter, creating a smooth and uniform mixture. Make sure each egg is fully incorporated before adding the next.

Mash the Bananas: In a separate bowl, use a fork or potato masher to mash the bananas until they’re smooth but still slightly chunky. The riper the bananas, the easier they will be to mash and the sweeter your cake will be. Gradually mix the mashed bananas into the butter and sugar mixture, stirring until well combined.

Combine the Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Slowly add this dry mixture to the wet banana mixture, alternating with the milk. Start with the flour mixture, then add a portion of milk, and continue alternating until everything is just combined. Be careful not to overmix, as this can lead to a dense cake.

Bake the Cake: Pour the batter into your prepared baking pan(s), spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles. Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so keep an eye on the cake during the last 5 minutes of baking.

Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. This will make it easier to remove from the pan without breaking. After 10 minutes, transfer the cake to a wire rack to cool completely. If you’re making a layered cake, make sure the cakes are completely cool before assembling.

Serve the Cake: Slice the banana pie and serve it as is, or with a dusting of powdered sugar. For an extra indulgent touch, top it with whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. This versatile cake pairs wonderfully with various toppings, making it adaptable to any occasion.