Mrs. Virginia's Banana Cake
By
Bryson Hatfield
@BestBaker90
1
I cut this recipe out of Carolina Country Magazine.
Mrs. Virginia Kinley of Woodleaf, North Carolina, submitted this recipe and it won her $25.
I bake my cake in a 9x13 inch pan, so the icing will go further, but you can bake in layers.
Mrs. Virginia Kinley of Woodleaf, North Carolina, submitted this recipe and it won her $25.
I bake my cake in a 9x13 inch pan, so the icing will go further, but you can bake in layers.
Rating:
★★★★★ 1 vote
Ingredients
- 1/2 c
- butter or margarine, softened
- 2 large
- eggs
- 1-1/2 c
- granulated sugar
- 1 tsp
- pure vanilla extract
- 2 c
- all-purpose flour
- 3/4 tsp
- baking soda
- 1/2 tsp
- salt
- 1/2 tsp
- baking powder
- 1/4 c
- buttermilk
- 1 c
- bananas, mashed
- 1 large
- banana, mashed
- 2 Tbsp
- butter or margarine, softened
- 1 Tbsp
- lemon juice
- 16 oz. box
- confectioners' sugar
BANANA ICING
How to Make Mrs. Virginia's Banana Cake
- 1Cream margarine and sugar. Add eggs and vanilla. Beat well. Sift flour, soda, salt, baking powder together. Add buttermilk and beat well. Add dry ingredients, alternately with bananas.
- 2Divide batter into 3 cake pans, which will make 3 thin layers. Bake in a 350-degree oven for 20 minutes, or until done. Turn cake layers out of pans and let cool.
- 3Mix mashed bananas, 2 tablespoons butter or margarine and lemon juice; beat well. Add powdered sugar to mixture and beat until smooth and creamy. (I always add 1-1/2 to 2 teaspoons pure vanilla extract here.) Spread between layers, top and sides of cake. Pecans or coconut can be sprinkled on top, if desired.
About Mrs. Virginia's Banana Cake
Course/Dish: Cakes
