Prep 30 mins
Cook 35 mins
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.
- 473.18 ml flour
- 4.92 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 118.29 ml shortening
- 354.88 ml sugar
- 2 eggs
- 236.59 ml mashed banana (about 2 med bananas)
- 78.07 ml buttermilk
- 4.92 ml vanilla
- 177.44 ml chopped walnuts or 177.44 ml pecans
- seafoam frosting
- 177.44 ml brown sugar, packed
- 59.14 ml corn syrup, light
- 2 egg whites
- 29.58 ml water
- 1.23 ml salt
- 1.23 ml cream of tartar
- 2.46 ml vanilla
- Grease and flour 2 (8 or 9 in) cake pans. Preheat oven to 350 degrees.
- In a med bowl, sift together flour, baking powder, soda and salt; set aside.
- 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.
- In a sm bowl, combine buttermilk and vanilla. Add buttermilk mixture alternately with dry ingredients to creamed mixture, beginning and ending with flour mixture.
- Stir in nuts and pour batter into preparted pans and bake 30-35 minutes. Cool. Frost with Frosting below.
- In the top of a double boiler, combine brown sugar, syrup, egg whites, water, salt and cream of tarter.
- 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.