A lot of my baking lately seems to revolve around what my little taste tester would like to eat. He loved the blueberry cake a few weeks ago. He also enjoyed the strawberry shortcake cupcakes. This week, I made a banana cake and he enjoyed that as well. He has also now started to say “cake”, so I’m doing a good job.
I’m not sure if I like this banana cake more than the one I made back in October. This one is nice and fluffy and very cake-like. The flavor is different enough from banana bread that you can tell it is supposed to be a cake. I can’t remember much about the previous banana cake except that it was delicious. I was out of milk, so I didn’t make the cinnamon frosting for this cake. Maybe next time.
Banana Cream Cake (Printer-friendly PDF Version)
2 1/4 c sifted flour
1 1/4 C sugar
2 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 C shortening
2 eggs
1 1/2 C mashed banana (approx 3 bananas)
1 t vanilla
Throw the first 7 ingredients into the mixing bowl and add 1/2 C of the mashed banana.
Beat this together for 2 minutes. You may need to scrape the sides of the bowl after 30 seconds to make sure everything mixes in.
Add the remaining 1 C bananas and the vanilla.
Beat for another minute.
Pour into a greased and floured 9x13inch pan.
Bake at 375 degrees Fahrenheit for 20-25 minutes. Let cool for 10 minutes before removing from the pan. Cool completely.
Enjoy!
0 comments:
Post a Comment