A wonderfully moist and tender banana cake with a classic, rich flavor from buttermilk and shortening. This versatile cake can be customized with your favorite spices and nuts.
Author
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Recipe
| Measurements | Ingredients |
|---|---|
| 2 cups | Flour |
| 1 teaspoon | Baking Soda |
| 1 teaspoon | Baking Powder |
| 1/2 teaspoon | Salt |
| 1 1/2 cups | Sugar |
| 1/2 cup | Shortening |
| 2 | Eggs |
| 3/4 cup | Buttermilk |
| 1 cup | Ripe Banana, mashed |
| 1 teaspoon | Vanilla |
| Optional | Nuts and Spices |
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans or one 9x13 inch pan.
- In a large bowl, cream the shortening and sugar together with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and any optional spices (like cinnamon or nutmeg).
- In another small bowl, mash the banana and stir in the buttermilk and vanilla.
- Add the dry ingredients to the creamed mixture in three parts, alternating with the banana-buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined.
- If desired, fold in chopped nuts.
- Pour the batter into the prepared pan(s).
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
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