This cake is neither overly moist or too dry. Whipped cream or a vanilla butter cream frosting pair well.Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980, p 388.
Servings: 8 servings
- 2 1/4 cups cake flour
- 1 1/4 cups sugar
- 1 1/2 cups pureed ripe bananas 3 - 4 bananas
- 1/2 cup shortening
- 2 large eggs
- 2 1/2 teaspoons double-acting baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Whipped Cream or Vanilla Buttercream
- sliced bananas tossed with some lemon juice
- sliced fruit
- grated dark chocolate
- Place rack in center of oven and preheat to 375 degrees F. Grease and flour two 8-inch cake pans.
- In large bowl of stand mixer, add all ingredients. With mixer at low speed, beat until well mixed, scraping bowl as needed; then beat at high speed about 5 minutes. Over beating will cause tunnels to form in cake.
- Distribute batter evenly into pans. Bake 25 minutes or until toothpick inserted into center comes out clean. Cool for 10 minutes on wire racks, then remove from pans onto racks. Cool completely before frosting. Decorate and garnish as desired.
Doubling the recipe will work for a large 12 x 18" sheet cake that bakes in 20 minutes. Baking single batch in an oblong cake pan takes approximately the same time to bake or slightly less.