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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 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.

Cook time: 30 Min


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

3/4 c hot milk
1/2 c butter
1/2 c shortening (butter flavored crisco not recommended)
1 tsp vanilla extract
1 Tbsp cornstarch
1 c granulated sugar

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