Chris’ mom had a file card with a recipe for her mom’s banana cake. We had seen this recipe several times when we looked through the recipe card box, so we finally broke down and made it. It was a bit of an adventure. To start with, the buttermilk (sour milk) had three different amounts associated with it. Also, there was no indication of how long to bake the cake, so we had to guess a bit there.
1 cup shortening
2 cups sugar
3 eggs, separated
2 cups mashed bananas
1/2 cup sour milk (we used buttermilk)
2 tsp baking soda
3 1/2 cup cake flour
2 tsp vanilla
Preheat oven to 350, and prepare 2 9″ cake pans (we sprayed them with cooking spray, put parchment circles in the bottom and floured the sides).
Cream the shortening and sugar together until light and fluffy. Add egg yolk, one at a time until well combined. Add smashed bananas (we used a potato masher). Add buttermilk and baking soda. Add vanilla. Then, slowly add the flour. In a separate metal (preferably copper) bowl, beat the egg whites to stiff peaks (we did this by hand this time-it’s a bit tiring, but really doesn’t take as long as you might think). Once the flour has been added, fold in the egg whites in batches. Once even, weight out the batter into the cake pans. In this, it took about 1lb 12oz of batter in each cake pan. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and let cool before frosting.
We decided to do a basic vanilla buttercream with some banana flavor added to it. Everything seemed to turn out quite well.