One of the treats I enjoyed as a child was my mom’s banana cake. It was a favorite at our home back then, and is still one of mine today.
I love making Mom’s recipes, especially when I am blessed to read them in her handwriting on her own recipe cards. What a gift!
This is a simple, but delicious recipe. Mom always made her own cream cheese frosting, and NEVER used prepared frosting out of a can. I do often. For this cake, I usually use Betty Crocker’s Whipped Cream Cheese frosting. This time, however, I used their Rich & Creamy Cream Cheese frosting. (I like the Whipped better.)
Mom’s Banana Cake
1-1/2 c. sugar
1/2 c. shortening (I use butter)
4 T. sour milk (3 T. milk & 1 T. vinegar)
1 t. baking soda
1 c. mashed bananas (2 or 3)
2 c. flour
Cream sugar & shortening. Add eggs. Mix milk and baking soda. Add to creamed mixture, mix well. Add flour, mix well. Add bananas last, mix well. Pour into a 9 x 13 greased pan. Bake at 350 degrees for about 30 minutes or until toothpick inserted near center comes out clean.
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