This not-too-sweet cake is a refreshing change for banana lovers!
2 1/2 c. sifted cake flour
1 2/3 . sugar
1 1/4 t. each baking powder and baking soda (5/8 t. at high altitude)
1 t. salt
2/3 c. buttermilk
2/3 c. shortening
1 1/4 c. very ripe bananas (~3)
2 large eggs
whipping cream
bananas
Sift dry ingredients together. Add buttermilk, shortening, and bananas and beat for 2 minutes.
Add eggs and beat another 2 minutes. Pour batter into two prepared cake pans.
Bake at 350 degrees for 20-25 minutes. (375 degrees for high altitude)
Cool 10 minutes and remove from pans.
Top each layer with sweetened whipped cream and sliced bananas.
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1 comment:
I just found out that Grandma did one of her "oh, I changed the recipe" tricks before she died!
She added a layer of ganache with each layer of whipping cream! Yum for sure, try it!
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