Real Recipes From Real Home Cooks ®

banana cake

★★★★☆ 32
a recipe by
Audra LeNormand
Liberty, TX

My Aunt Maxine gave me this recipe and it is so good and moist. The recipes is over 100 years old. I've so cherished her giving it to me. She only made it on special occasions and everyone looked forward to it.

Blue Ribbon Recipe

It's hard to imagine not falling passionately in love with this moist, delicious cake! All of the flavors blend perfectly...with just the right punch of banana. Yum!

— The Test Kitchen @kitchencrew
★★★★☆ 32
serves 10
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For banana cake

  • CAKE
  • 2 stick
  • 2 c
  • 4
  • 1 c
  • 3 c
  • 3 tsp
    baking powder
  • 1 tsp
    mexican vanilla
  • 2 1/2 c
  • 1 c
  • 1
    lemon juiced
  • 12
    bananas sliced

How To Make banana cake

  • 1
    Cake: Preheat over to 350 degrees.
  • 2
    Cream butter and sugar. Add eggs and mix well. Add milk and mix well. Add flour and baking powder; mix well. Finally, add Mexican vanilla and mix well.
  • 3
    Grease & flour two 9 inch round cake pans. Bake for 30 to 35 minutes. Cool on wire racks.
  • 4
    Syrup: While cake is baking, combine sugar and water in a medium saucepan. Heat until syrup-y, then add lemon; allow to cool.
  • 5
    Place one cake on a cake platter and prick holes in it with a fork. Place half of the sliced bananas on 1st layer & pour 1/2 of syrup over the bananas and cake. Place 2nd cake layer on top of the 1st. Prick holes, layer bananas, then use the last of the syrup.
  • 6
    Keep in the refrigerator... as it will last longer and stay moist. Remember, this recipe is over a 100 years old. Makes me wonder how they kept it fresh back then!