Sunday, June 9, 2013

Bananas for Banana Cake!

My youngest son's favorite fruit is the banana so we always have them on hand. This morning, I noticed there were three that had become over ripe.  I was out of milk, but did have buttermilk on hand that I had used in another recipe.  I found a recipe for the cake on, but the reviews of the icing weren't very good so I chose to cover the cake with a simple cream cheese frosting topped with toasted pecans.  It was super moist and light! It passed the grade with the family and with our friends.  I did a backyard dessert exchange with my friend, Sherry.  Slices of the banana cake for slices of her yummy peach cobbler!  I hope you get the chance to try this in your own kitchen soon!

Banana Cake with Cream Cheese Frosting:

1 1/2 cup sugar
1/2 cup solid vegetable shortening
2 eggs, separated
2 or 3 bananas, mashed
1 teaspoon baking soda
1 cup sour milk or buttermilk
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Mix sugar and shortening until creamy. Add egg yolks and bananas, beat thoroughly. Dissolve soda in sour milk. Sift flour, baking powder and salt. Mix alternately. Add vanilla. 

Beat egg whites until stiff and fold into batter. 

Pour into two greased and floured 9-inch round cake pans. Bake in a preheated 350 degree oven for 40 minutes.  Let the cakes cool in the pans before turning out on to racks to cool completely (at least 30-45 minutes).

Cream Cheese Frosting:

8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
3 cups confectioners’ sugar
2 tablespoons chopped toasted nuts (optional)


Using an electric mixer on medium speed, beat cream cheese and vanilla. Reduce speed and gradually add confectioners’ sugar.

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