Sunday, October 6, 2013

Banana Snack Cakes

Banana Snack Cakes


¼ pound butter
1½ cups sugar
1 cup mashed banana (about 5-6 small Bermuda bananas)
2 eggs
1 teaspoon vanilla
2 cups cake flour
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream


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 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)

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. 

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Thank You!
Shirley-Ann Pearman

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