Delight in the sweet and moist flavors of this classic banana cake with a luscious buttercream frosting. This recipe, handed down through generations, combines ripe bananas with a tender cake and a rich, creamy frosting, creating a dessert that’s perfect for any occasion.
Ingredients:
For the Banana Cake:
- 3 cups sifted cake flour
- 1 tbsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 cup shortening
- 2 1/4 cups granulated sugar
- 3 eggs, well beaten
- 1 1/2 cups mashed ripe bananas (about 4 bananas)
- 1 1/8 cups buttermilk
- 1 1/2 tsp vanilla extract
For the Buttercream Frosting:
- 3/4 cup hot milk
- 1/2 cup butter
- 1/2 cup shortening (avoid butter-flavored Crisco)
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 cup granulated sugar
Directions:
- Prepare the Cake: Preheat oven to 375°F. Sift together flour, baking powder, baking soda, and salt in a bowl and set aside.
- Mix Wet Ingredients: In another bowl, cream the shortening and gradually add sugar, beating well. Add beaten eggs and mashed bananas, mixing thoroughly.
- Combine and Bake: Add the flour mixture alternately with buttermilk and vanilla, beginning and ending with the flour. Pour into two greased and floured 9-inch layer pans. Bake for 25-30 minutes, then cool on wire racks.
- Make the Frosting: Heat milk until very hot but not boiling. Cream butter and shortening until fluffy. Gradually add cornstarch and sugar, beating well after each addition. Add vanilla. Gradually add hot milk to the mixture, beating thoroughly until the sugar dissolves and the frosting is thick enough to spread.
- Assemble the Cake: Once the cake layers are completely cool, frost between the layers and over the top and sides of the cake.
Conclusion and Tips:
This banana cake with buttercream frosting is a timeless dessert that’s sure to impress. For an extra burst of flavor, try adding a bit of cinnamon or nutmeg to the cake batter. Share your tips and experiences in the comments below!