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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 1 |
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This was another recipe probably cut from the Houston Chronicle. It was attributed to Bernadine Pyburn who says This is my favorite banana cake. I collect recipes and found this one when I lived in Waco in 1965. The frosting is absolutely delicious. Prep and cooking times are estimates as I have not yet prepared this cake. Ingredients:
2 cups flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup shortening |
1 1/2 cups sugar |
2 eggs |
1 cup mashed banana (about 2 med bananas) |
1/3 cup buttermilk |
1 teaspoon vanilla |
3/4 cup chopped walnuts or 3/4 cup pecans |
seafoam frosting |
3/4 cup brown sugar, packed |
1/4 cup corn syrup, light |
2 egg whites |
2 tablespoons water |
1/4 teaspoon salt |
1/4 teaspoon cream of tartar |
1/2 teaspoon vanilla |
Directions:
1. CAKE:.
2. Grease and flour 2 (8 or 9 in) cake pans. Preheat oven to 350 degrees.
3. In a med bowl, sift together flour, baking powder, soda and salt; set aside.
4. In a lg bowl, cream shortening until fluffy. Gradually add sugar and continue to cream until light and fluffy. Blend in eggs, one at a time, beating after each addition. Add bananas and blend.
5. In a sm bowl, combine buttermilk and vanilla. Add buttermilk mixture alternately with dry ingredients to creamed mixture, beginning and ending with flour mixture.
6. Stir in nuts and pour batter into preparted pans and bake 30-35 minutes. Cool. Frost with Frosting below.
7. FROSTING:.
8. In the top of a double boiler, combine brown sugar, syrup, egg whites, water, salt and cream of tarter.
9. Place over a pan of rapidly boiling water. Cook, beating with electric mixer or rotary beater, until mixtures stands in peaks. Remove from heat. Add vanilla and continue beating until spreading consistency.
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