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.
- 1 1⁄2 cups sugar
- 1⁄2 cup Crisco
- 2 egg yolks
- 2 egg whites, beaten well
- 1 1⁄2 cups flour
- 4 tablespoons buttermilk
- 1 teaspoon baking soda
- 3 bananas (mashed)
- 1 cup pecans (or your choice)
- 1 teaspoon vanilla
- Cream sugar and crisco.
- Add egg yolks, beat.
- Add rest of ingredients except egg whites.
- Last fold in the beaten egg whites.
- Bake at 350 degrees in your choice of pans, layer or angel food pan.
- Frost as desired (A caramel or peanut butter cream would be good).
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.
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!