Banana Cake From Scratch- Old Family Recipe

Recipe Rating:
 5 Ratings
Serves: 16
Prep Time:
Cook Time:


2/3 c shortening
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
1 c milk
3 c all purpose flour
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1/2 tsp salt
1 pkg (8 ounces) cream cheese, softened
1/4 c butter, softened
4 c powdered sugar, sifted
1 1/2 tsp vanilla extract
1 pinch salt

The Cook

Kathie Carr Recipe
Well Seasoned
North Liberty, IN (pop. 1,896)
Member Since Jul 2010
Kathie's notes for this recipe:
My Mom and Grandma used this recipe (or their banana bread recipe) when they had over-ripe bananas needing to be used up. They never let anything go to waste!

And believe me, we did not complain. This recipe was just too good. Sometimes Mom would make it with chocolate frosting, instead of the cream cheese. Either way it was always delicious. She even used it for birthday cake. It was that good!

If she wasn't able to bake that day, she would freeze peeled ripe bananas in freezer containers with 4 medium bananas in each, all ready to go, for this recipe or banana bread. Just thaw & bake!
Make it Your Way...

Personalize This



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.

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.

About this Recipe


1-5 of 9 comments

Showing OLDEST First
(Switch to Newest First)
user Marie Nachman pottergal - Sep 2, 2012
Not bad. A little heavy, but that might be because I used too many bananas! I added a splash of vanilla. Can't imagine cake without vanilla in it, unless it is chocolate!
user Marie Nachman pottergal - Sep 2, 2012
I tried this recipe and say it's Family Tested & Approved!
user Kathie Carr kathiecc - Sep 2, 2012
Yes, Marie, extra bananas makes a heavier cake, but so good. I add vanilla, aso, but the recipes I got from Gram had none in it.
user kate ramirez beautifulcookinggirl - Dec 3, 2012
i love this recipe and i will use it for my sisters birthday in 2 weeks thank you
user Brad Brewer bradthebaker - Feb 27, 2013
This was really good, I used a peanut butter icing on it and worked out well...1/2 cup butter, 1 cup peanut butter, 4 cups powdered sugar, 1/3 cup plus a little more of cream..

Gift Membership