If you love banana desserts, you’ll fall head over heals for this banana cake with fluffy homemade buttercream frosting from home cook Sandy Jones.
Her great-grandmother’s recipe, it’s been handed down generation to generation. Try it once and it’ll quickly become a tradition in your family, too!
See step-by-step photos of Jones’s recipe plus thousands more from home cooks nationwide at: www.justapinch.com/bananabuttercream.
You’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch.”
with Buttercream Frosting
3 c 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 (about 4)
1 1/8 c buttermilk
1 1/2 tsp vanilla extract
3/4 c hot milk
1/2 c butter
1/2 c shortening
1 tsp vanilla extract
1 tbsp cornstarch
1 c granulated sugar
Preheat oven to 375 degrees F. Sift flour, baking powder, soda, and salt together; set aside.
Cream shortening and sugar. Add eggs and bananas. Mix in buttermilk and vanilla.
Add flour mixture alternately with wet ingredients beginning and ending with flour.
Grease and flour two 9-inch layer pans and pour in batter. Bake 25 to 30 minutes.
For frosting, heat milk until very hot but not boiling.
Cream butter and shortening. Gradually add cornstarch and sugar. Beat well after each addition, then add vanilla.
Add hot milk to sugar mixture a little at a time, beating thoroughly after each addition until all the sugar dissolves and it is thick enough to spread. Make sure to add milk a little at a time to make sure frosting doesn’t curdle.
“This banana cake recipe has been in the family for 100 years.”
-Sandy Jones, Redford, Mich. (pop. 161,632)