Sandy Jones Recipe

Banana Cake with Buttercream Frosting

By Sandy Jones sandances


Recipe Rating:
Cook Time:
Cooking Method:
Bake
208 Comments:

Sandy's Story

This banana cake recipe came from my great grandmother and has been in the family for 100 years.
SHORTENING - Crisco has altered their shortening to remove trans fat. This means that it doesn't hold up in frosting as well as original Crisco. It's better to use "high ratio" shortening.
CAKE FLOUR - I'm often asked if you can use all purpose flour instead. Cake flour has a lower protein content, is more finely milled and is treated so that the starch granules absorb water and swell more readily in high sugar batters which helps the cakes to be lighter and moister.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a super moist cake tailor-made for all the banana fans out there! The icing is divine... so you may want to double the recipe for ample sweetness!

Ingredients

BANANA CAKE
3 c
sifted cake flour
1 Tbsp
baking powder
1 1/2 tsp
baking soda
3/4 tsp
salt
3/4 c
shortening
2 1/4 c
granulated sugar
3
eggs, well beaten
1 1/2 c
mashed ripe bananas (about 4 bananas)
1 1/8 c
buttermilk
1 1/2 tsp
vanilla extract
BUTTERCREAM FROSTING
3/4 c
hot milk
1/2 c
butter
1/2 c
shortening (butter flavored crisco not recommended)
1 tsp
vanilla extract
1 Tbsp
cornstarch
1 c
granulated sugar

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Hashtag: #bananas

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208 Comments

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Susan Bartley skbartley
Sunday, February 22 at 7:00 PM
Sorry i didn't complete my sentence it should have said "I use stablized whipping cream to frost it." Sorry bout that!
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Susan Bartley skbartley
Sunday, February 22 at 6:57 PM
I make this cake quite often, however I use stablized whipping cream. It's always a huge hit with all the guest at Hopes Table. Thank you for the best banana cake recipe on this site. Bravo!!!
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Diane Wernette dwernette
Apr 27, 2014
I have made this cake twice. Both times I had to bake it for a lot longer than on the recipe. The middle was all soupy, the edges were done and the top was brown. What is the deal?
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Tracy Shaffer tkrugs06
Mar 12, 2014
I made this and I used my gluten free flour it turned out awesome!!! it stayed so fresh thanks for sharing
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Tracy Shaffer tkrugs06
Mar 12, 2014
I tried this recipe and say it's Family Tested & Approved!