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banana cake with buttercream frosting

(28)
sandances avatar
Blue Ribbon Recipe by
Sandy Jones
@sandances
Redford, MI

This banana cake recipe came from my great-grandmother and has been in the family for 100 years.

SHORTENING — Crisco has altered its shortening to remove trans fat. This means that it doesn't hold up in frosting as well as the original Crisco. It's better to use "high-ratio" shortening.

CAKE FLOUR — I'm often asked if you can use all-purpose flour instead. Cake flour has a lower protein content, is more finely milled, and is treated so that the starch granules absorb water and swell more readily in high-sugar batters which helps the cakes to be lighter and moist.

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Blue Ribbon Recipe

Dense and full of flavor, this banana cake with buttercream frosting has an old-fashioned feel. It's not hard to make but does take a little time. The light and creamy buttercream frosting is a delicious complement to the super moist cake. We added a layer of sliced bananas in between the layers for added banana flavor.

— The Test Kitchen @kitchencrew
(28)
yield 8 serving(s)
prep time 1 Hr 20 Min
cook time 40 Min
method Bake

Ingredients For banana cake with buttercream frosting

  • 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 lg
    eggs, well beaten
  • 1 1/2 c
    mashed ripe bananas (about 4 bananas)
  • 1 1/8 c
    buttermilk
  • 1 1/2 tsp
    vanilla extract
  • BUTTERCREAM FROSTING
  • 3/4 c
    hot milk
  • 1/2 c
    butter
  • 1/2 c
    shortening (butter flavored Crisco not recommended)
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    corn starch
  • 1 c
    granulated sugar

How To Make banana cake with buttercream frosting

Test Kitchen Tips
While the cake was baking we made the frosting and let it sit at room temperature. It did curdle a bit. Before frosting, we beat the frosting again to make it smooth. Double the frosting recipe if you like ample icing. The recipe has just enough for a thin coating on the cake.
  • Sift flour, baking powder, baking soda, and salt.
    1
    Preheat the oven to 375 degrees F. For the cake, sift the flour, baking powder, baking soda, and salt in a bowl and set aside.
  • Cream shortening and add sugar.
    2
    Cream the shortening; gradually add sugar and continue creaming.
  • Add eggs and bananas.
    3
    Add beaten eggs and bananas; mix well.
  • Mix the buttermilk and vanilla extract.
    4
    Mix the buttermilk and vanilla extract.
  • Slowly add the flour.
    5
    Slowly add the flour mixture to the banana mixture.
  • Alternate adding buttermilk ending in the flour.
    6
    Alternating with the buttermilk mixture ending with the flour.
  • Pour batter into greased cake pans.
    7
    Pour into two 9-inch layer pans that have been greased and floured.
  • Bake for 30 - 40 minutes.
    8
    Bake at 375 for 30 - 40 minutes or until a tester comes out clean from the center of the cake.
  • Let the cakes cool.
    9
    Once the cakes are done, remove them from the oven. Let cool for about 5 minutes. Then remove from the pan and place on a cooling rack to completely cool.
  • Heat milk and cream butter and shortening.
    10
    For the frosting, heat milk until very hot but not boiling. In a seperate bowl, cream the butter and shortening until fluffy.
  • Gradually add sugar and corn starch.
    11
    Gradually add sugar and corn starch. Beat well after each addition.
  • Add vanilla extract and beat well.
    12
    Add vanilla and beat well.
  • Add hot milk to the sugar mixture.
    13
    Add hot milk to the sugar mixture a little at a time, beating thoroughly after each addition
  • Beat until the sugar dissolves.
    14
    Beat until all the sugar dissolves and it is thick enough to spread. It's very important to add the milk a little at a time or it will cause the frosting to curdle.
  • Put cake on a cake plate and top with some frosting.
    15
    Place one cake on a cake plate and spread a small amount of frosting on it.
  • Frost the rest of the cake.
    16
    Frost the rest of the cake.
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