Total Time
50mins
Prep 30 mins
Cook 20 mins

I received this recipe when I was a teenager (many years ago). It has been a favorite of my family for many years.

Ingredients Nutrition

Directions

  1. Cream sugar and crisco.
  2. Add egg yolks, beat.
  3. Add rest of ingredients except egg whites.
  4. Last fold in the beaten egg whites.
  5. Bake at 350 degrees in your choice of pans, layer or angel food pan.
  6. Frost as desired (A caramel or peanut butter cream would be good).

Reviews

(2)
Most Helpful

A nice banana taste, but the cake did not rise very much and was not as light as I expected. I really think this recipe is missing the salt and some baking powder. I saw someone's comment about the salt so I added a little. Then I did a double take when I saw there was no baking powder...but made it w/out to see if it works without. The batter looks really fluffy, unlike banana bread so I expected it to rise nicely into a light cake, but it barely rose. I looked up a banana cake recipe in Betty Crocker and noticed it was nearly identical to this one (portions a little different) but had equal amounts of baking soda and baking powder. I think the cake would have been higher and lighter by adding 1 tsp of baking powder.

Pam-I-Am April 13, 2005

Very nice texture - not heavy. Salt was not listed in the ingredients, but I put some in. The family couldn't stop with one piece!

Neaner August 05, 2002

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