Moist Banana Cake Recipe
2+1/4 cups sifted cake flour
2+1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1+1/4 cups sugar
1/2 cup soft shortening
1 cup mashed ripe bananas (2 or 3)
1 teaspoon vanilla extract
1/2 cup buttermilk or sour milk*
Preheat the oven to 350 degrees. Grease well and flour two, 8 x 1+1/2-inch layer cake pans, or a 13 x 9 x 2-inch baking pan.
In a large bowl, sift the flour with the baking powder, baking soda, salt and sugar. Add the shortening, bananas and vanilla. Beat on low speed just until the ingredients are combined. Beat for 2 minutes at medium speed, occasionally scraping the sides of the bowl and guiding the mixture into the beaters with a rubber scraper. Add the eggs and the buttermilk; beat for 2 minutes longer. Pour the batter into the prepared pans.
Bake the layer cake pans for 30 to 35 minutes and the oblong baking pan 40 to 45 minutes; or until a cake tester inserted in the middle of the cake comes out clean. Cool in the pans for 10 minutes. Remove from the pans; cool thoroughly on wire racks. Fill and frost the layers with sweetened whipped cream, and garnish with banana slices; or fill and frost as desired.
*To sour milk: Place 1+1/2 teaspoons vinegar or lemon juice in a measuring cup. Add milk to measure 1/2 cup. Let stand a few minutes before using.
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