This recipe for banana cake comes from my grandmother and has been in the family for 100 years. It was passed by generations and still kept its magic. Traditionally, we bake this cake during family gatherings and events to remember our grandmother.
Shortening – Crisco modified the shortening so that trans fat can be taken away. It ensures that both Crisco and the frosting. For best result, used high ratio shortening.
Cake flour – Cake flour has a smaller amount of protein, more finely melted and processed to allow the starch granules to easily absorb water and expand more quickly in high sugar batters, thereby making the cake lighter and moister.
Cook time: 30 Min
3 c sifted cake flour
1 Tbsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3/4 c shortening
2 1/4 c granulated sugar
3 eggs, well beaten
1 1/2 c mashed ripe bananas (about 4 bananas)
1 1/8 c buttermilk
1 1/2 tsp vanilla extract
3/4 c hot milk
1/2 c butter
1/2 c shortening (butter flavored Crisco not recommended)
1 tsp vanilla extract
1 Tbsp cornstarch
1 c granulated sugar
For BANANA CAKE:
Sift the flour in a large bowl together with the baking powder, soda, and salt together and set aside.
Cream the shortening, continue the process while gradually adding sugar, beaten eggs, and bananas. Mix well.
Pour the mixture in two completely greased and floured 9-inch pans. Bake for 25-30 minutes at 375°.
For BUTTERCREAM FROSTING:
Heat the milk, check from time to time. The goal is to steam the milk but do not boil.
Mix the butter and shortenings until the mixture is well-blended and soft.
Gradually add hot milk to the sugar mixture then thoroughly mix the mixture until the sugar dissolves and is thick enough to spread. Remember to add the milk into the mixture one at a time with the same quantity to achieve a perfect frosting.