Sandy Jones Recipe

Banana Cake with Buttercream Frosting

By Sandy Jones sandances

Recipe Rating:
 25 Ratings
Cook Time:
Cooking Method:

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!


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
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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