This is my most requested cake for birthdays in our family.It came from an old Betty Crocker dessert cookbook published in 1977. (if you use the banana slices before to put a little lemon juice on them so they don't turn brown)
- 2 cups all-purpose flour
- 1 2⁄3 cups sugar
- 1 1⁄4 teaspoons baking soda
- 1 teaspoon salt
- 3⁄4 teaspoon baking powder
- 2⁄3 cup shortening
- 2⁄3 cup buttermilk
- 3 eggs
- 2 cups mashed ripe bananas (about 3 medium)
- 1 banana, sliced (to garnish)
- 2⁄3 cup finely chopped pecans or 2⁄3 cup nuts, of choice
- 1 cup heavy cream
- 3 tablespoons granulated sugar or 3 tablespoons confectioners' sugar
- 1 teaspoon vanilla
- Heat oven to 350*.
- Grease and flour oblong pan, 9x13x2 inches, or three 8-inch or two 9-inch round layer pans.
- Measure all ingredients except frosting into large mixing bowl.
- Blend 1/2 on low speed, scaping bowl constantly.
- Beat 3 minutes on high speed scraping bowl occasionally.
- Pour batter into pan (s).
- Bake until toothpick inserted in center comes out clean, oblong 45 to 50 minutes, layers 35 to 40 minutes.
- Before serving frost cake with whip cream frosting, and garnish with banana slices.
- WHIP CREAM FROSTING: In a chilled bowl beat 1 cup chilled whipping cream and 3 tsps.
- Fold in 1 tsp vanilla.
- Yields 2 cups.
Wow! I just luv bananas and this cake rocks! So easy too. I baked it in an oblong pan and it cooked in 45 minutes. Along with the sliced banana, I strew the top with pecans, but I guess they could also be added to the cake batter. A winner, Mep.
Simple and easy to make ... moist and flavourful, too! I used 3 bananas that were hanging out in my freezer just waiting to be used up and canola oil instead of shortening (didn't have any). I know I'll be making this one again. In honour of MEP ... whose sense of humour and no nonsense personality will truly be missed.
Delicious cake that I will be making often. I prepared it with sadness though remembering MEP until I realized she wouldn't want anyone to feel that way. She will be missed around here.