Tuesday, April 22, 2014

Banana Cake - Cupcakes

Banana Cake - Cupcakes


2¼ cups sifted cake flour
2½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups sugar
½ cup shortening
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2 eggs
½ cup buttermilk or sour milk *


1.                  Preheat oven to 350F.  Grease well and flour two 8-by-1⅛ inch layer cake pan, or a 13-by-9-by-2 inch, baking pan.
2.                  Into large bowl of electric mixer, sift flour with baking powder, soda, salt, and sugar.
3.                  Add shortening, bananas, and vanilla, at low speed, beat just until ingredients are combined.
4.                  At medium speed, beat 2 minutes, occasionally scraping side of bowl and guiding mixture into beaters with rubber scraper.
5.                  Add eggs and buttermilk; beat 2 minutes longer.
6.                  Pour batter into prepared pans, bake layers 30 to 35 minutes, oblong 40 to 45 minutes, or until surface springs back when gently pressed with fingertip.
7.                  Cool in pans 10 minutes.  Remove from pans; cool thoroughly on wire racks.  Fill and frost layers with sweetened whipped cream, and garnish with banana slices, or fill and frost as desired.

*To sour milk.  Place 1 ½ teaspoons vinegar or lemon juice in a measuring cup.  Add milk to measure ½ cup.  Let stan a few minutes before using.

Glaze For Fruitcakes


1 ¼ cup sifted confectioners’ sugar
2 tablespoons soft butter or margarine
¼ teaspoon vanilla extract
1½ to 2 tablespoons milk


1.                  In small bowl, combine sugar, butter, vanilla, and 1½ tablespoons milk.
2.                  With wooden spoon, beat until mixture is smooth.  If thinner glaze is desired, add remaining milk.

Banana Cake Cupcakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “One-Bowl Cakes”, page 120 an edition of between 1950 – 1960s. 

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Thank You!
Shirley-Ann Pearman

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