Banana Cake with Buttercream Frosting

Sandy Jones Recipe

By Sandy Jones sandances

Cook Time:

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!


3 c
sifted cake flour
1 Tbsp
baking powder
1 1/2 tsp
baking soda
3/4 tsp
3/4 c
2 1/4 c
granulated sugar
eggs, well beaten
1 1/2 c
mashed ripe bananas (about 4 bananas)
1 1/8 c
1 1/2 tsp
vanilla extract
3/4 c
hot milk
1/2 c
1/2 c
shortening (butter flavored crisco not recommended)
1 tsp
vanilla extract
1 Tbsp
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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Grace Gambuti-kARAUSKY Gambuti
Tuesday at 4:33 PM
Hi, got a questionCan I use all butter instead of half shortening?

Thanking you in advance

BTW looks luscious
Susan Bartley skbartley
May 21, 2015
Try icing it with stablized whipping cream. I work at a very highly respected bakery and we always ice banana cake with whipping cream unless it's ordered with butter cream. When I make this cake I also put sliced bananas when I fill the cake. Sweetex is great for icings but not the best choice for the cake i buy 50 pounds at a time but never use ut in cakes. But using Sweetex in donuts is a good choice. Happy baking all!
Sue Davis Sue_Davis
May 19, 2015
You can use LARD for the Shortening would probably be more high ratio?
Sue Davis Sue_Davis
May 19, 2015
This Cake was wonderful, the BEST! But, the Frosting was awful! I had to have done something wrong! But, I followed exactly.............So, I think I would do either a seven minute frosting or a cream cheese frosting................
Sandy Jones sandances
May 19, 2015
It's been quite a while since I made this cake. Yesterday I made it for my son's birthday. I've had problems with this cake overflowing my pans while baking sometimes. I couldn't figure out why. So yesterday I used 3 pans and it worked great. I also doubled the frosting recipe on the recommendation of Just a Pinch. I have had a problem with the frosting separating when I go to frost the cake so yesterday I briefly froze the cake and then frosted with refrigerated icing and that worked really well. I think it's important for the cake and frosting to be the same temp or for the cake to be a little colder. Instead of using Crisco I used Sweetex which I was able to buy online at The Baker's Nook. There is usually a little bit of a crunch from the granulated sugar right after mixing up the frosting but after the frosting was in the fridge for a couple hours the sugar was all dissolved.