Banana Cream Cake
2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake
2 1/2 cups cake flour
1 2/3 cups granulated sugar
1 1/4 teaspoon baking soda
1 teaspoon salt
2/3 cup solid vegetable shortening
2/3 cup buttermilk
1 cup ripe bananas, mashed
2 large eggs
2/3 cup chopped nuts
Preheat oven to 350°F. Grease pan(s) using Pan Release.
In a large mixing bowl, sift flour, sugar, baking soda and salt together. Add shortening, buttermilk and bananas. Beat mixture. Add eggs, 1 at a time. Add nuts. Beat after each addition until blended.
Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.
Use with Banana Filling.
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