Banana Cake with Buttercream Frosting

Sandy Jones Recipe

By Sandy Jones sandances

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.


Recipe Rating:
 25 Ratings
Cook Time:
Cooking Method:
Bake

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
Find more recipes at goboldwithbutter.com
1/2 c
shortening (butter flavored crisco not recommended)
1 tsp
vanilla extract
1 Tbsp
cornstarch
1 c
granulated sugar
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About this Recipe

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