Fresh Banana Cake

Fresh Banana Cake

Ingredients

¼ pound butter or ½ cup shortening

1 ½ cups sugar

1 cup mashed banana (about 2 medium bananas)

2 eggs

1 teaspoon vanilla

2 cups cake flour

1 teaspoon baking soda

½ teaspoon salt

½ cup sour milk or sour cream

Method

1.                  Preheat the oven to 350°.

2.                  Butter and lightly flour a 9- inch square cake pan.

3.                  Cream the butter or shortening, slowly add the sugar, and beat until light.

4.                  Add the banana, eggs, and vanilla and beat well.

5.                  Mix the flour, baking soda, and salt, add to the first mixture, and blend.

6.                  Slowly add the sour milk or sour cream and beat until well blended.

7.                  Spread in the pan and bake for about 45 minutes, or until a toothpick comes out clean.

8.                  Cool in the pan for 5 minutes before turning out onto a rack.

9.                  Split the cake and fill with Banana Cream Filling and frost with Portsmouth Frosting.  (Optional)

Fresh Banana Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from The Fannie Farmer CookBook, the chapter on “Cakes”, page 626 of the Twelfth Edition. 

PDF Version of  Fresh Banana Cake

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shirleyannpearman@gmail.com

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