Banana Cake | Delicious Recipe

 

This Banana Cake was the centerpiece for a birthday at our house this week. 

I discovered this Banana Cake recipe in an old Better Crocker cook book. 

The cook book went missing for several years after being packed up for a move and put into storage. I didn't have the recipe written down anywhere. When the cook book went missing so did the Banana Cake recipe. Sigh.

I tried some other Banana Cake recipes, but they just didn't measure up. I hadn't expected a Banana Cake recipe to be so unequivocally delicious.

The Betty Crocker Banana Cake is light and delicate in texture and flavor. It is moist and sweet and very banana flavored. Mmmmmm!

Finally, the Betty Crocker cook book was rediscovered amongst all the storages boxes! Now I will write the recipe here on my blog, never to be lost again! 

Give this Banana Cake a try. You won't regret it!

Banana Cake 2 9" layers or 1 9"×13"

1/2 c. Shortening (or 6 T. Butter + 2 T. Oil)

1 1/2 c. Sugar

2 Large Eggs (1/2 c.)

2 c. Flour

1/2 t. Baking Powder 

3/4 t. Baking Soda 

1 t. Salt

1/4 c. Buttermilk

1 c. Mashed Ripe Bananas

Grease and flour cake pan(s).

Preheat oven to 350° F. 

Cream together until fluffy the shortening and sugar. Add the eggs and beat until light in color.

In a medium bowl sift together flour, baking powder, baking soda, and salt 

In a small bowl mix together the mashed banana and the buttermilk.

Alternately stir in the flour mixture and the banana mixture into the creamed butter, sugar and eggs in 3 or so additions.

Scrape down the sides of the bowl to combine.

Beat on high for 2 minutes.

Pour batter into prepared pans. 

Bake layers for 20-25 minutes or a 9"×13" for 30-35 minutes or until cake tests done.

Remove to wire wrack. Cool 10 minutes before turning layers out of their pans.

Cool completely before frosting.