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Cake Recipes

Dessert Recipes

Banana Layer Cake with Creamy Frosting

Makes one 8-inch layer cake

If you like bananas, this cake is for you. The recipe was my mother's and one of my favorites. It is super easy and takes very little time to prepare. That might be one of the reasons it was the cake I made most often when I was young and just starting to bake. The frosting is also terrific. The shortening and egg add creaminess and stability not found in some other icings. See the notes below for suggestions and alternatives.

Ingredients

   Cake
  • 1-1/2 cups granulated sugar
  • 3/4 cup shortening, preferably non-hydrogenated (see notes below)
  • 2 large egg yolks, room temperature
  • 1 teaspoon vanilla
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk, room temperature
  • 3 medium, ripe bananas
  • 2 large egg whites, room temperature
   Frosting
  • 1 large egg, room temperature (use pasteurized for safety)
  • 1 teaspoon vanilla
  • 2 cups confectioners' (powdered) sugar
  • 1/4 teaspoon salt
  • 1/3 cup shortening, preferably non-hydrogenated (see notes below)

Preheat oven to 375° F. Grease and flour two 8-inch round cake pans. Cream together the sugar and shortening. Add the egg yolks and vanilla. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add to creamed mixture, alternating with the sour milk. Crush the bananas and add to the flour mixture. Whip the egg whites until firm; fold into batter. Pour into prepared cake pans. Bake for about 30-35 minutes or until cake tester inserted comes out clean. Remove from oven. Cool on racks for about 10 minutes, until slightly cool. Remove cakes from pans and continue to cool on racks.

Meanwhile, make the frosting. Combine all ingredients. Beat well until smooth and of spreading consistency. Frost cake. Refrigerate or freeze leftovers.

Notes: As with any baking, all the ingredients need to be at room temperature before starting. Back in the day, we did not need to worry about using uncooked eggs as long as they were fresh. However, times have changed and I suggest you use a pasteurized egg in the frosting, which can be found in any grocery store. As I said in the comments, this frosting is extra smooth and creamy, partly due to the shortening. Try to get non-hydrogenated, which has no trans fats. If you cannot find it, the cake is so good you might want to splurge on occasion. However, if you prefer to try a different frosting, cream cheese frosting or vanilla buttercream are very good with this cake.

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