banana cake with buttercream frosting
This banana cake recipe came from my great-grandmother and has been in the family for 100 years. SHORTENING — Crisco has altered its shortening to remove trans fat. This means that it doesn't hold up in frosting as well as the 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 moist.
Blue Ribbon Recipe
Dense and full of flavor, this banana cake with buttercream frosting has an old-fashioned feel. It's not hard to make but does take a little time. The light and creamy buttercream frosting is a delicious complement to the super moist cake. We added a layer of sliced bananas in between the layers for added banana flavor.
Ingredients
- BANANA CAKE
- 3 cups sifted cake flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 cup shortening
- 2 1/4 cups granulated sugar
- 3 large eggs, well beaten
- 1 1/2 cups mashed ripe bananas (about 4 bananas)
- 1 1/8 cups buttermilk
- 1 1/2 teaspoons vanilla extract
- BUTTERCREAM FROSTING
- 3/4 cup hot milk
- 1/2 cup butter
- 1/2 cup shortening (butter flavored Crisco not recommended)
- 1 teaspoon vanilla extract
- 1 tablespoon corn starch
- 1 cup granulated sugar
How To Make banana cake with buttercream frosting
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Step 1Preheat the oven to 375 degrees F. For the cake, sift the flour, baking powder, baking soda, and salt in a bowl and set aside. -
Step 2Cream the shortening; gradually add sugar and continue creaming.
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Step 3Add beaten eggs and bananas; mix well.
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Step 4Mix the buttermilk and vanilla extract.
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Step 5Slowly add the flour mixture to the banana mixture.
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Step 6Alternating with the buttermilk mixture ending with the flour.
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Step 7Pour into two 9-inch layer pans that have been greased and floured.
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Step 8Bake at 375 for 30 - 40 minutes or until a tester comes out clean from the center of the cake.
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Step 9Once the cakes are done, remove them from the oven. Let cool for about 5 minutes. Then remove from the pan and place on a cooling rack to completely cool.
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Step 10For the frosting, heat milk until very hot but not boiling. In a seperate bowl, cream the butter and shortening until fluffy.
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Step 11Gradually add sugar and corn starch. Beat well after each addition.
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Step 12Add vanilla and beat well.
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Step 13Add hot milk to the sugar mixture a little at a time, beating thoroughly after each addition
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Step 14Beat until all the sugar dissolves and it is thick enough to spread. It's very important to add the milk a little at a time or it will cause the frosting to curdle.
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Step 15Place one cake on a cake plate and spread a small amount of frosting on it.
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Step 16Frost the rest of the cake.
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https://youtu.be/5w1YC29kWJE
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