Ingredients:
For Banana Cake:
3 c sifted cake flour
1 Tbsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3/4 c shortening
2 1/4 c granulated sugar
(3) eggs, well beaten
1 1/2 c mashed ripe bananas
1 1/8 c buttermilk
1 1/2 tsp vanilla extract
For the Buttercream Frosting:
3/4 c hot milk
1/2 c butter
1/2 c shortening, I don’t recommend using butter flavored Crisco
1 tsp vanilla extract
1 Tbsp cornstarch
1 c granulated sugar
Directions:
For Banana Cake:
Add and sift the flour together with the baking powder, soda, and salt and set aside in a large tub.
Cream the shortening, continue the cycle while adding sugar slowly, beating eggs, and bananas. Blend well.
Pour the mixture into two 9-inch pans which are fully greased and floured. Bake at about 375 ° for 25-30 minutes.
For the Buttercream Frosting:
Heat the milk, check now and then. The purpose is to steam but do not boil the milk.
Mix the butter and the shortenings until the paste is thick and well mixed.
Gradually add heated milk to the sugar mixture and blend the mixture well until the sugar dissolves and is thick enough for spreading. To achieve a perfect frosting, remember to add the milk one at a time with the same quantity in the mix.
Tip:
As with all banana bread, adding the walnuts for texture and decoration is nice, but when I have some to hand, I often add pecans too, and they also work equally.
You can substitute the buttermilk if you don’t have one with your DIY sour milk.