Audra LeNormand Recipe

Banana Cake

By Audra LeNormand sslady77575


Rating:
Serves:
10
Prep Time:
Cook Time:
Method:
Bake
Comments:

My Aunt Maxine gave me this recipe and it is so good and moist. The recipes is over 100 years old. I've so cherished her giving it to me. She only made it on special occasions and everyone looked forward to it.

Blue Ribbon Recipe

Notes from the Test Kitchen:
It's hard to imagine not falling passionately in love with this moist, delicious cake! All of the flavors blend perfectly...with just the right punch of banana. Yum!

Ingredients

CAKE
2 stick
butter
2 c
sugar
4
eggs
1 c
milk
3 c
flour
3 tsp
baking powder
1 tsp
mexican vanilla
SYRUP
2 1/2 c
sugar
1 c
water
1
lemon juiced
12
bananas sliced

Directions Step-By-Step

1
Cake: Preheat over to 350 degrees.
2
Cream butter and sugar. Add eggs and mix well. Add milk and mix well. Add flour and baking powder; mix well. Finally, add Mexican vanilla and mix well.
3
Grease & flour two 9 inch round cake pans. Bake for 30 to 35 minutes. Cool on wire racks.
4
Syrup: While cake is baking, combine sugar and water in a medium saucepan.
Heat until syrup-y, then add lemon; allow to cool.
5
Place one cake on a cake platter and prick holes in it with a fork. Place half of the sliced bananas on 1st layer & pour 1/2 of syrup over the bananas and cake.
Place 2nd cake layer on top of the 1st. Prick holes, layer bananas, then use the last of the syrup.
6
Keep in the refrigerator... as it will last longer and stay moist. Remember, this recipe is over a 100 years old. Makes me wonder how they kept it fresh back then!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Collection: 2012 Member's Choice
Other Tag: For Kids
Hashtags: #banana, #cake, #banana cake

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273 Comments

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Catie B CatieBBaker
Mar 21, 2014
Yes, Toni, the acid in the lemon keeps fruit from turning brown. One can use citric acid, aka Vitamin C to keep things from turning brown as well.

How are you doing? I had posted on the other section, and thought about you over the last couple of days. Just ignore my question if you rather. Blessings, hon.

I have been reading through the comments/questions on here, 75% of which are redundant! I thought of posting a research article on vanilla! Some people do not look up two boxes of comments, let alone another page to see their question and answer repeated...again. It is a very common occurrence on the site. Some commenters get angry and take a poster to task occasionally, but overall, readers often ignore, or miss what is right in front of them. Something we are all guilty of on occasion I am sure!

Let me know, if you think about it, how you like this cake. I want to try it without using a wheat batter. Most homemade cakes have a denser structure, so would hold the syrup well. The starches and light rice flour base of most GF cakes would make this too light and airy a batter, with the starches absorbing the syrup, and possibly getting gooey rather than simply moist. A challenge to meet in the kitchen!

Take care, Grace and Hugs,
Catie
user
Toni T Toni6921
Aug 27, 2013
Maybe the lemon juice in the syrup keeps them from turning.
user
Laurie D SweetheartofSouth
Aug 27, 2013
I made this cake and it's delish!! My only question is how do you keep the bananas from turning?
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Karen Renne Karen_Renne
Aug 14, 2013
Does the syrup give the cake a lemon flavor?