Banana Cake

This moist, amazing banana cake will take your breath away. One bite – one luscious bite – and you will be forever hooked. This cake and frosting together is a winning combination and will become a favorite for everyone.

The cake recipe is adapted from a Betty Crocker Cookbook of 1950. The frosting recipe, from a friend, tastes great on so many different kinds of cakes that you will use it again and again.




As bananas ripen, their peelings become brown and the fruit within becomes very sweet and soft. This cake is a perfect use for those very ripe bananas. If you have bananas that are still yellow, put them in a paper bag with a whole, unpeeled apple, close the top of the bag, and set it on the counter. Within a few hours your bananas will have become very ripe. The apple emits a gas that causes other fruits near it to ripen at an increased speed.

Banana Cake

Ingredients:
  •     2/3 cup butter, softened
  •     1 2/3 cup sugar
  •     2/3 cup buttermilk (if you don’t have it, just use regular milk)
  •     3 - 4 bananas (very ripe)
  •     2 eggs
  •     2 ½ cups flour
  •     1 ¼ tsp. baking powder
  •     1 ¼ tsp. baking soda
  •     1 tsp. salt


Directions:

Preheat your oven to 350 degrees. Grease two 8- or 9- inch layer cake pans (or line the pans with parchment paper or wax paper).

Whip together the butter and sugar. Add the buttermilk. Add the bananas and eggs – whip just enough to mix together. Add the flour, baking powder, soda, and salt. Mix together just well enough to incorporate the ingredients – do not overmix. Pour into the prepared pans. Bake at 350 degrees for 25 – 35 minutes or until a toothpick inserted near the center comes out almost clean. Cool completely before frosting.

Fluffy Frosting Recipe

Ingredients for Fluffy Frosting:

  •     1 1/2 cup milk
  •     1/3 cup plus 2 tablespoons flour
  •     ¾ cup butter, room temperature
  •     ¾ cup butter-flavored Crisco
  •     1 ½ cup sugar
  •     1 ½ tsp. vanilla

Directions for making Fluffy Frosting:

Put the milk and flour in a small saucepan and, stirring constantly, cook over medium-low heat until thick. (Stirring is important, and is key to making sure all lumps are out and the mixture is smooth.) Cool this mixture to room temperature.

In a large mixing bowl, put the butter, butter-flavored Crisco, sugar and vanilla. Whip together well, until light and fluffy.

Add the cooled flour mixture to the butter/sugar mixture and whip together well.