Florence Shimano of Glen Ellen, Calif., was looking for a recipe for banana cake like the one her mother used to make. She remembers that her mother's recipe called for the addition of sour cream. Helen Frantz of St. Clair, Pa., sent in a recipe for a banana cake that was given to her by a friend in 1953. She says that she has made this cake for her family many times over the years, and folks always love it.
This is a great recipe to have in your collection when you need to use up over-ripe bananas. As with any banana cake or bread, really ripe bananas are key. The creamy frosting is a bit on the sweet side, so if you prefer, you could substitute a cream-cheese frosting.
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banana cake
Serves: 10 to 12
For cake:
1/2
cup shortening
1 1/2
cups sugar
2
eggs
2
cups flour
1/4
teaspoon baking powder
3/4
teaspoon baking soda
1/4
teaspoon salt
1
teaspoon vanilla
1/4
cup sour cream
1
cup mashed bananas (about 3)
For frosting:
1
egg white, slightly beaten
1/2
cup shortening
1/2
teaspoon salt
2
cups powdered sugar
2
tablespoons flour
1 1/2
teaspoons vanilla
2
tablespoons milk
Preheat the oven to 350 degrees. Cream shortening and sugar together until light and fluffy. Beat eggs and blend into shortening-sugar mixture until fully incorporated. In a separate bowl, sift flour, baking powder, baking soda and salt together. Add the dry ingredients to the other mixture and beat for 2 minutes. Add vanilla, sour cream and mashed bananas and mix until smooth.
Divide batter evenly between two 8- or 9-inch greased and floured cake pans. Bake for 30 to 35 minutes or until tester comes out clean. Allow layers to cool completely before frosting.
To make frosting: Beat egg white until slightly stiff. Add the remaining frosting ingredients and beat until smooth and creamy.
Nutrition information
Per serving (based on 12 servings): 451 calories, 4 grams protein, 19 grams fat, 6 grams saturated fat, 67 grams carbohydrate, 1 gram fiber, 38 milligrams cholesterol, 254 milligrams sodium
