Banana Cream Cake


2 layer 8-inch cake 2-inch high, or 2 layer 9-inch cake 1 1/2-inch high, or 13 x 9-inch sheet cake


2 1/2 cups cake flour
1 2/3 cups granulated sugar
1 1/4 teaspoon baking soda
1 teaspoon salt
2/3 cup solid vegetable shortening
2/3 cup buttermilk
1 cup ripe bananas, mashed
2 large eggs
2/3 cup nuts, chopped


Preheat oven to 350°F (177°C). Grease pan(s) with Pan Release or cooking spray.

In a large mixing bowl, sift flour, sugar, baking soda and salt together. Add shortening, buttermilk and bananas. Beat mixture. Add eggs, 1 at a time. Add nuts. Beat after each addition until blended.

Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 to 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.

Additional Information

Use with Banana Filling.

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