Yes, I am posting a cake recipe! I don't usually bake cakes unless it's someone's birthday. I'm not a big cake fan myself, but my family enjoys them so I really should bake them more often. This, however, is a cake I enjoy baking and eating. This is a recipe my grandmother used to make, and her children, grandchildren and great-grandchildren still make it. It's delicious and it reminds us of family celebrations and good times.
Banana cake may sound boring in these modern times of fancy cake flavors and box mixes, but this cake is anything but boring. It's got a wonderful dense texture and distinct banana flavor, and the home-made butter cream frosting, colored just exactly the right shade of soft pink, is the perfect compliment. Don't use canned frosting please! Ick. Sorry, I just think canned frosting is disgusting. And yes, you must color the frosting pink otherwise it won't taste as good. Trust me.
Perle's Banana Cake
1/2 cup shortening
1-1/2 cups sugar
2-1/4 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1/2 cup buttermilk*
1 cup mashed bananas (2 or 3 ripe bananas)
Preheat oven to 350-F. Grease and flour two 8" round cake pans (or use PAM cooking spray for baking). You can also make cupcakes with this batter (makes ~30).
In a large bowl, cream shortening and sugar til well combined. Add eggs and beat some more. Dissolve baking soda in the buttermilk. In a small bowl, whisk together the flour, salt and baking powder. Add buttermilk and flour mixture alternately a little a a time. Beat in bananas.
Divide batter evenly between cake pans. Bake for ~25 min. or until toothpick inserted in the center comes out clean. You might have to cover the pans with foil after about 15 minutes, to avoid the outside getting over-done. I'm actually not sure how long to bake cupcakes, but start with 12-15 min. and go from there.
Remove from oven and cool in pans for 5 min. Invert onto cooling racks. When completely cool, frost the cake with Butter Cream Frosting.
*If you don't have buttermilk on hand, you can make your own "sour milk" by measuring 1 tsp vinegar or lemon juice into a measuring cup, and adding enough milk to make a total of 1 cup. So for this recipe, just cut that in 1/2.
Butter Cream Frosting
What I have written down as Grandma's "recipe" for the frosting, is not very specific and actually doesn't make nearly enough frosting to cover an 8" layer cake. So I use this recipe from my Better Homes and Gardens "New" Cookbook (from 1975!)
1 box (1 lb) powdered sugar
~ 1/4 cup cream or 1/2 and 1/2
1-1/2 tsp. vanilla
Cream butter; gradually add about half the sugar, blending well. Beat in 2 TB cream and the vanilla. Gradually blend in remaining sugar. Add enough cream to make of spreading consistency. Add 2-3 small drops of red food coloring and mix in.
By the way, this cake tastes really yummy with a scoop of vanilla ice cream.
Why This Blog?
Come in and make yourself at home. I'm so happy to be able to share my recipes here with you.
I bake mostly cookies, quick breads, muffins and scones -- sometimes pie, sometimes cake, but nothing too fancy. I prefer simple recipes that call for ingredients that I already have in my kitchen.
These are the recipes I will share with you. They come from family and friends, magazine clippings saved through the years, favorite cookbooks, and other blogs.
I'm so glad you came to visit. Enjoy your stay!