Total Time: 60 min
Prep Time: 20 min
Cook Time: 40 min
This banana cake can be toasted with a dab of honey or butter on top. Try out this cake for moist delicious banana flavor. Enjoy!
- 1 ½ cup C&H pure can granulated white sugar
- 1 cup Crisco all vegetable shortening
- 3 wilcox eggs
- 1 tsp. arm & hammer baking soda
- 3 tsp. McCormick pure vanilla extract
- 2 ½ cups gold medal flour
- ½ tsp. Morton iodized salt
- 1 cup darigold milk
- 1 tsp. Heinz distilled white vinegar
- 2 ripe bananas
- Chopped nuts
- 3 tsp. rumford baking powder
First mix sugar and Crisco until smooth. Next, add vanilla, eggs, and salt. Mix together flour, baking powder, and baking soda in a separate bowl. Add the dry ingredients to the sugar mixture slowly. Finally add milk, bananas, and chopped nuts.
Bake about 40 minutes or until center is dry.
More about Banana Cake
You need to use ripe bananas to make banana bread. Banana bread is most often cake like, being sweet and moist; but there are some that are yeast based. Pillsbury made the recipe popular by using their baking soda and baking powder in their cookbooks. During the great depression, housewives used this recipe as a way to used over-ripened bananas. Bananas are thought to originate in Malaysia 4000 years ago. Alexander the Great’s army recorded them in 327 BC. Portuguese explorers brought the banana to the Americas. Bananas grow in most subtropical regions.