Grandma Thelma’s Banana Cake
Awhile back I made this beef stroganoff and paired it with a yummy banana cake! Today I’m sharing that banana cake recipe!
This is straight out of my Grandma Thelma’s recipe book and I’m sure it’s something your family will love just as much as mine has.
I don’t remember a whole lot about my grandma because she died when I was 5, but I do remember her sitting at the kitchen table and I do remember people talking about her banana cake. The only thing sweeter than her kind and gentle disposition was a fork full of moist and delicious banana cake.
I’m pretty sure that the cake originated because she wanted to make a cake and she had a couple of leftover bananas. As poor as they were you didn’t waste anything. Sometimes out of necessity come the most wonderful treats.
We filmed this video a few months back so if you missed it live on my Facebook page make sure to check it out right here!
Grandma Thelma's Banana Cake
Put those uneaten bananas to good use by making this wonderfully delicious banana cake.
- 4 Bananas Be sure they are super ripe
- 1/2 C Vegetable Shortening
- 1 1/2 C Sugar
- 2 Eggs
- 5 tbsp Buttermilk
- 2 1/4 C Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda Dissolved in 1 tsp hot water
- 1/2 tsp Salt
- 1 tsp Real Vanilla
- 1 Cup Chopped Pecans Additional for garnish
Cream Cheese Frosting
- 1 8 oz Cream Cheese Room Temperature
- 1 Lb Powdered Sugar
- 4-5 tbsp Milk
Preheat oven to 350 degrees.
In a large mixing bowl cream together shortening and sugar. When mixed well add eggs one at a time.
In a second bowl mash the bananas and add buttermilk. Mix banana and buttermilk mixture with shortening and sugar mixture. Add a teaspoon of vanilla. Blend well.
In a separate large mixing bowl sift together flour and baking powder. Add wet ingredients to the mixture and fold. Add dissolved baking soda and pecans before completely mixing.
This cake can be baked in a greased 9x13" baking pan (like Grandma Thelma did it!) or divided equally between two 8" round baking pans.
Bake for 35-40 minutes. Testing sticks inserted to the middle of the cake should come out clean and the edges of the cake should pull away from the pan slightly.
Cream Cheese Frosting - I'm pretty sure Grandma Thelma served this cake without frosting but if you want to add some I suggest this!
Be sure cream cheese is room temperature. In a mixing bowl mix powder sugar and cream cheese together.
Add milk one tbsp at a time until it reaches desired consistency. I use my KitchenAid stand mixer to whip this frosting into a fabulous frenzy.
Garnish with crushed pecans if you so desire.