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.
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Thank
You!
Shirley-Ann Pearman
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