I figured I’d give you all a break from chocolate today and switch to bananas.
My Great Aunt Therese (or is it great Aunt Therese… do you capitalize the “g”??) used to make the best banana cake when I was little.
Even when I started college and moved closer to her, she would make it for me.
My mom tried to make it a few times and she said it turned out dry for her, so I added a little bit of oil to the recipe and it turned out great. Just make sure you don’t overbake it. Also, I added toasted oats to top it off because I have a problem.
It may not even be the best banana cake recipe, but it has a certain taste to it that’s just comforting. And sometimes you just need a comforting slice of banana cake. That’s my motto at least.
Is there a recipe in your family that makes you nostalgic? What is it?
- 2 cups flour
- 1¼ cups sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup shortening, room temperature
- ¼ cup oil
- 1½ cups mashed bananas
- 2 eggs
- 1½ teaspoons vanilla
- 1 banana, sliced into coins
- 1 recipe of cream cheese frosting
- ½ cup oats, toasted
- Preheat oven to 375.
- Grease and dust two 8 inch cake pans.
- Beat together the shortening, oil, and sugar until fluffy.
- Once fluffy, beat in the eggs, vanilla, and mashed bananas.
- Sift flour, baking powder, baking soda and salt in a separate bowl and slowly mix the dry ingredients into the wet ingredients just until incorporated. (Do not overbeat).
- Bake in preheated oven for 25 minutes or until a toothpick comes out clean.
- Once cool, frost with cream cheese frosting: http://www.foodnetwork.com/recipes/cream-cheese-frosting-recipe/index.html.
- Before assembling the two cakes, place the sliced banana in the center, then stack the other cake on top.
- Top with toasted oats.