Thursday, September 8, 2011

Old School Banana Cake

Today I am supposed to be working at home on prepping for classes for next week. However, being the procrastinator that I am, I did just about everything but. Some days I'd rather clean a bathroom then revise powerpoints.

I was trying to decide what do instead of school work when a fruit fly came whizzing by my face and I thought AHA! I am going to use up all those overripe bananas sitting on my kitchen island and bake something. I love to bake, but really haven't done much over the past few years except on holidays. Time contraints and concerns over weight gain have caused me to cut back on an activity I really enjoy.

I haven't made a banana cake in probably a few years, so the decision was made. Now I had to find the recipe.  I grabbed my bag of recipes and starting sorting through them. Not only am I procrastinator but also somewhat disorderly in certain areas of my life. 

 One of these days I keep telling myself I am going to organize them all and put them in a binder. Yeah, right.
It took more than one pass through this mess to actually find it. I was starting to get upset because this was the one from my Mom.  It's very old. I know I could easily find another recipe, however this is the one I always make.

I finally found it, and it was looking pretty worse for wear.

Next I had to find the frosting recipe. The best frosting for banana cake is buttercream.

This is looking rougher than the cake recipe!  Here is the recipe written out so you don't have to stare at these old crappy looking recipe cards and try and figure it out.

Old School Banana Cake

Pre-heat the oven to 350 degrees F
2 1\2 cups sifted all-purpose flour
1 2\3 cup of sugar
1 1\4 tsp. of baking soda
1 tsp. of salt

Mix all of the above in a large bowl
2\3 cup of soft shortening
2\3 cup of buttermilk or subsitute with scant 2\3 cup of milk and 1 tbs. lemon juice
1 1\4 cups mashed ripe bananas
2 large eggs

Beat for  2 minutes. Pour into either a 9 x 13 pan or into 2 cake pans.
Bake 30-40 minutes.

Butter Cream Frosting
 1 cup of sugar
1\2 cup of butter softened
1\2 cup of soft shortening
Cream above ingredients in a large bowl
3\4 cup evaporated milk
1 tsp. vanilla extract
Beat again. If you want a thicker consistency add approximately 1- 1 1\2 tsp of flour and continue beating.

Here is the cake fresh out of the oven.

And here is the cake after frosting!

 This recipe is for hard core cake lovers. If you are looking for anything remotely healthy then you should pass on this recipe. Check out the amount of shortening (aka grease) and butter in this cake. That's what makes it taste so good!


  1. mmmm yum, I'll be right over!....I wish...:)
    thank you for sharing the recipe....and that reminds me I have over ripe bananas here too.....hhmmmmm

  2. Thanks for reading! I hope you enjoy the recipe!


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