Classic Banana Cake
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts A wonderfully moist and tender banana layer cake featuring a rich flavor profile from buttermilk and shortening. This versatile recipe is easily customized with your favorite chopped nuts and warm spices.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 40 mins | 10 mins | 12 Servings |
🔪 Key Equipment
- electric mixer
- large mixing bowl
- medium mixing bowl
- small mixing bowl
- 9-inch round cake pans or 9x13 inch pan
- wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Flour | all-purpose |
| 1 1/2 cups | Sugar | granulated |
| 1 teaspoon | Baking Soda | none |
| 1 teaspoon | Baking Powder | none |
| 1/2 teaspoon | Salt | none |
| 1/2 cup | Shortening | none |
| 2 | Eggs | large |
| 1 cup | Banana | ripe, mashed |
| 3/4 cup | Buttermilk | none |
| 1 teaspoon | Vanilla | extract |
| Optional | Nuts and Spices | 1/2 cup nuts, 1/2 tsp cinnamon |
Instructions
Step 1: Preparation and Creaming
- 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 1/2 cup shortening and 1 1/2 cups sugar together with an electric mixer until light and fluffy.
- Add the 2 eggs one at a time, beating well after each addition.
Step 2: Mixing the Batter
- In a separate medium bowl, whisk together the 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and any optional spices.
- In another small bowl, combine the 1 cup banana, 3/4 cup buttermilk, and 1 teaspoon 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 1/2 cup chopped nuts.
Step 3: Baking and Cooling
- Pour the batter into the prepared pan(s).
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Original Recipe Scan
