The recipe is from my Aunt Marie, and it's been a family favorite for years. What a tasty way to use up ripe bananas! It's really easy to throw together and turns out perfectly every time. I think it's great even without frosting, like a lighter version of banana bread.
Best Ever Banana Cake
1/3 c. shortening
1/3 c. butter
1 2/3 c. sugar
1 ¼ c. ripe bananas (about 3 medium)
2 ½ c. sifted flour
1 ¼ tsp baking powder
1 tsp baking soda
1 tsp salt
2/3 c. buttermilk
Beat shortening and butter in bowl. Add sugar and beat until light and fluffy.
Add eggs and beat well.
Add bananas and mix well to mash them.
Combine flour, baking powder, baking soda and salt.
Add flour mixture alternately with buttermilk, mixing well after each addition.
Bake in 2 greased and floured 9” cake pans at 350 about 35 minutes,
OR in a 9” x 13” pan for about 30 minutes,
OR bake in cupcake papers for about 20 minutes.
Cool 10 min. Remove from pans.
Frost with peanut butter frosting.
Fluffy Peanut Butter Frosting
½ c. butter, softened
1 c. creamy peanut butter
5-6 T. milk, or as needed
2 cups confectioners’ sugar
Place the butter and peanut butter into a medium bowl, and beat with electric mixer until combined. Add confectioners’ sugar alternately with the milk until the consistency is creamy and smooth.
Beat for a few minutes to make it light and fluffy.
- Try not to eat too many cupcakes - they're irresistible!- The cake and cupcakes freeze well.
- Chocolate frosting is a great alternative to the peanut butter.
- I use Jules Gluten Free flour for almost all of my baking. In this recipe (and in most others) it subsitutes for wheat flour with no other recipe modifications necessary. It makes life a whole lot easier (and tastier!) for people with celiac disease or gluten intolerance.