Banana Cake From Scratch- Old Family Recipe
|1 1/2 c||sugar|
|2 large||eggs, separated|
|2 c||mashed ripe bananas (about 4 medium bananas), use a little less banana for a lighter cake|
|3 c||all purpose flour|
|1 1/4 tsp||baking powder|
|1 1/4 tsp||baking soda|
|CREAM CHEESE FROSTING:|
|1 pkg||(8 ounces) cream cheese, softened|
|1/4 c||butter, softened|
|4 c||powdered sugar, sifted|
|1 1/2 tsp||vanilla extract|
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Preheat oven to 350 degrees. Grease a 9 by 13 inch baking pan.
In a large mixing bowl cream shortening and sugar until light and fluffy. Stir in egg yolks, one at a time. Beat together well. Add bananas and milk and stir just to combine. Set aside, briefly.
In a separate bowl stir together the flour, baking powder, baking soda, and salt. Add this to the creamed mixture and beat for about 2 minutes. now set this aside.In a clean mixer bowl beat egg whites until soft peaks form.
Gently fold egg whites into cake batter by hand. Pour into prepared pan and bake for 30-35 minutes or until cake passes the toothpick test.Remove from oven and cool completely.FROSTING:
In mixer bowl beat the cream cheese and butter together until well blended and fluffy. Gradually beat in powdered sugar, vanilla, and salt. Beat until smooth. Spread on cooled cake. Store any leftovers in refrigerator.