Audra LeNormand Recipe

Banana Cake

By Audra LeNormand sslady77575


Recipe Rating:
 32 Ratings
Serves:
10
Prep Time:
Cook Time:
Cooking Method:
Bake

Audra's Story

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
Find more recipes at goboldwithbutter.com
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


  • Comments

  • 1-5 of 273
  • user
    Stephanie Dodd skeen - Feb 18, 2012
    Wonder how this would work with a 9 x 13" cake? I would like to try it; sounds delish!
  • user
    Audra LeNormand sslady77575 - Feb 28, 2012
    Stephnie......
    It would work fine useing a sheet pan 9 X 13" Oh it is so moist you can't believe it.So pleased you want to try it.
  • user
    Robert Glynn SGM - Mar 18, 2012
    Audra: I like your syrup from scratch, and I think it would be great with a Banana Foster type Icing. Layered to me is the way to go with a recipe like this. My 87 year young sister and I will give this a try, with our wrinkles, and I bet it will be fantastic! When we get through experimenting we will send you a note. As you might guess when you get two 85+ yrs old together they will probaly deliver something original. Maybe!! bhobbs
  • user
    Kitchen Crew JustaPinch - Apr 25, 2012
    I shared a photo of this recipe.
    View photo
  • user
    Kitchen Crew JustaPinch - Apr 25, 2012
    I tried this recipe and say it's Family Tested & Approved!