Two layer Banana Cake with butter cream frosting
9x13 Banana Cake with butter cream frosting
and sprinkled with Pecans
Banana Cupcakes with butter cream frosting
and sprinkled with walnuts
1/2- cup shortening
1-1/2 -cup sugar
2- cups flour
1/4- cup sour milk
1-1/2 -cup mashed ripe bananas
2 -large eggs
3/4- teaspoon baking powder
1/2- teaspoon salt
1-teaspoon vanilla extract
1/2- cup chopped nuts (walnuts, pecans or hickory nuts)
Cream shortening and sugar until light and fluffy.
Beat in eggs one at a time.
Sift the flour, baking powder and salt. Add to creamed mixture.
Stir to blend well, add bananas, sour milk and vanilla. Beat well. Pour into a
greased and lightly floured cake pan or pans.
If making cupcakes, lined cupcake tin with paper liners and fill evenly with batter.
Baking time for cupcakes....will be different...375 degrees for 15 to 20 minutes
Bake at 350 degrees for 30 to 35 minutes. Do a toothpick test to be sure.
Cool before frosting.
Makes enough batter for 9x13, 10x14, 2- 8 or 9 inch layer pans or 24 cupcakes.
To make sour milk ...
add 1-tablespoon apple cider vinegar to the amount of milk used.
Let set a room temperature for about 15 minutes. Stir.
Frost with butter cream icing.
6-tablespoons butter, room temperature
1- 1 pound box confectioner's sugar (about 4-3/4 cups)
1/4-cup light cream or milk
1-1/2-teaspoon vanilla extract
Cream butter with an electric mixer til fluffy, gradually add in about half of
the confectioner's sugar, blend well.
Beat in 2 tablespoons of the light cream and the vanilla extract.
Gradually blend in the remaining sugar adding just enough of the cream
to get a good spreading consistency..you may not need the full amount.
Will frost one 9x13 cake, 24 cupcakes or two 8 or 9 inch layers.
For extra creamy frosting, beat in one egg instead of the first 2- tablespoons