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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Banana Cake

Makes: 12 to 16 servings
Prep 20 mins Bake 350°F 25 mins to 35 mins Cool 2 hrs
Banana Cake
Ingredients
  • 2 1/4  cups  all-purpose flour
  • 1 1/2  cups  sugar
  • 1 1/2  teaspoons  baking powder
  • 1  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1  cup  mashed ripe bananas (about 3)
  • 3/4  cup  buttermilk or sour milk*
  • 1/2  cup  shortening
  • 1  teaspoon  vanilla
  • 2  eggs
Directions

1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside.

2. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Add bananas, buttermilk or sour milk, shortening, and vanilla. Beat with an electric mixer on low speed until combined. Add eggs; beat on medium speed for 2 minutes. Pour batter into the prepared pan(s).

3. Bake in a 350 degree F oven for 25 to 30 minutes for round pans or about 35 minutes for 13x9-inch pan or till a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.

From the Test Kitchen*
  • If you don't have buttermilk on hand, substitute sour milk in the same amount. For the 3/4 cup of sour milk needed, place 2-1/4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.
Nutrition Facts (Banana Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 297,
  • Fat, total (g) 10,
  • chol. (mg) 36,
  • sat. fat (g) 3,
  • carb. (g) 49,
  • fiber (g) 1,
  • pro. (g) 4,
  • vit. A (RE) 10,
  • vit. C (mg) 2,
  • sodium (mg) 267,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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