This banana cake recipe is a favorite in my family. It’s a very moist cake and so simple to make. It’s also a great way to use up those brown bananas so you don’t have to throw them away. The bananas can be just spotted with brown marks or be totally brown and mushy.
If I don’t have the time or an occasion to make this cake, but my bananas are turning brown, I’ll just throw the bananas in the freezer till I have the time to bake.
To freeze, just leave the bananas in their peel and put in a plastic bag. Try to remove most of the air from the bag. Bananas can be frozen for several months.
I always hate to make an entire cake for just my husband and myself, so sometimes I cut the recipe in 1/2 and bake in an 8 x 8 pan. Or, better yet, make the entire recipe, frost the cake, then put 1/2 in the freezer. This cake can be kept in the freezer for more than 6 months and it’s almost as good as fresh baked when thawed.
Banana cake is not the typical favorite for most people, but this recipe will definitely be close to the top of your family’s favorite.
The frosting recipe I include at the bottom of the banana cake recipe goes very well with this banana cake, but if you have a family favorite frosting recipe, I’m sure it’ll be just as delicious. I’ve been meaning to try this banana cake with a cream cheese frosting. If you make this cake with a cream cheese frosting, please let me know how you liked it.
Banana Cake Ingredients:
1/2 cup sour milk (to sour milk, put 2 T. lemon juice or vinegar into measuring cup and add milk to equal 1/2 cup)
2-1/4 cups flour
2-1/2 tsps. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/4 cup sugar
1/2 cup Crisco shortening
1-1/4 cup mashed ripe bananas (approx. 2-3)
1 tsp. vanilla
Measure lemon juice and milk and set aside to sour.
Mix, by hand, all dry ingredients in a large bowl. Add the remaining ingredients and beat with electric mixer for 2-3 minutes.
Grease and flour your baking dish (I like a glass sheet cake pan). (You can use a 9 x 13 baking dish or layer cake pans.)
(Hint: I use “Baker’s Joy” spray oil/flour and it works great.)
Bake at 350 degrees for 30 minutes or until toothpick inserted into center of cake comes out “almost” clean. It should not be wet with raw batter, but it should hold onto a few flecks of cake. Remember that the cake will continue to cook for a short time after you remove it from the oven. Try not to over bake. That’s the secret to the moistness of this banana cake.
Cool completely on wire rack before frosting.
3 cups powdered sugar
1/2 cup Crisco shortening (I like to use the butter flavor, but the original white is good, too.)
1/8 tsp. salt
4-6 T. Milk
1 tsp. vanilla
Add powdered sugar, shortening, salt and 4 T. milk in mixing bowl. Beat with electric mixer until all ingredients and well blended. You may need to add more milk to get a spreadable consistency. Add vanilla. Beat an additional minute or 2 and that’s all there is to it.