[1]
Banana Cream Frosting
- 2 ripe bananas
- 2 Tbsp butter
- 2 Tbsp shortening
- a little more than 1/2 pound powdered sugar.
- 1-2 tsp vanilla
- Milk if needed (I didn’t need it)
- Toasted coconut
Mix all the ingredients together with a mixer adjusting the powdered sugar or adding milk to get it to the consistency you like.
Spread it on the cake. Top with toasted coconut if desired.
To toast the coconut, place desired amount on a cookie sheet and place in an oven preheated to about 350F just a few minutes till coconut begins to brown.
Let it cool before putting it on the frosting.
There is just no comparison between a cake made from scratch and a cake made from a mix. Not that mixes don’t have their place. I use them sometimes. But this banana cake is hard to beat. It’s super moist with just the right amount of density.
And so my Grandma’s legacy lives on in my kitchen.
Banana Cake Recipe
- 2 3/4 cups sifted cake flour*
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp ground cloves
- 1 1/2 tsp cinnamon
- 3/4 tsp nutmeg
- 2/3 cup shortening
- 2 tsp vanilla
- 2 well beaten eggs
- 1 1/3 cups sugar
- 1 2/3 cups mashed banana (4 average ripe bananas sliced)
Sift flour, baking powder, salt, soda, and spices together.
Cream shortening and sugar; add eggs and beat well.
Add flour mixture to the creamed mixture alternating with bananas.
Add and mix in vanilla.
Bake at 350F till toothpick inserted in the center of the cake comes out clean. About 30 to 35 minutes.
*Cake flour substitution: 1 cup cake flour = 1 cup all purpose flour minus 2 Tbsp.
© 2014 – 2017, Pamela [2]. All rights reserved.