This is the best banana cake I've ever tried, and I've tried a few. The frosting is my absolute favorite, with an incredible, creamy texture and a wonderful flavor.
Cream butter and sugar and beat until light and fluffy. Add mashed bananas and egg yolks and beat. Mix flour and baking powder and set aside. Mix baking soda with hot water. Add the baking soda and water to the banana mixture alternately with the flour, 1/2 at a time. Mix well. Add vanilla and nuts, mix well. Fold in egg whites. Pour into 2 9 inch well greased and floured cake pans. Bake at 350 degrees F for 30 - 35 minutes.
Mix the flour and the milk well, making sure there are no lumps. In sauce pan, thicken over medium high heat, stirring constantly. It will get a bit thicker than pudding. Allow this to cool, covered so that it doesn't develop a skin. When you add it to the other ingredients, you want it to be luke-warm. It will help to incorporate the sugar and make the frosting silkier, but you do not want it so warm it melts the butter.
While the flour and milk cool, put the butter and shortening in your mixer bowl. Mix thoroughly. Gradually beat the sugar in, creaming them very well until light and fluffy. Add the lukewarm white sauce a tablespoon at a time. When it is beaten very well, and is light, fluffy, and silky, beat in the vanilla.
This makes a generous amount of frosting, and will frost a three layer cake easily. I go ahead and put the whole amount on the banana cake.
|Time:||20 Minutes Preparation Time|
35 Minutes Cooking Time
Source: These recipes were printed in a local newspaper back in the late 40's. They were from a woman whose husband was a banana salesman. The original clipping was lost many years ago.
By Copasetic 1 from North Royalton, OH
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