Fluffy Banana Cake

Fluffy Banana Cake

29

"This is another one of my mother's old recipes."
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Ingredients

1 h 5 m servings 418 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch layer cake pans. Sift together flour, baking powder, soda, and salt; set aside.
  2. In a large bowl, combine the shortening, sugar, eggs, and vanilla. Beat well. Blend in the buttermilk. Add sifted flour mixture alternately with mashed banana to the egg mixture while beating. Pour batter into prepared pans.
  3. Bake cake for 30 to 35 minutes. Remove from pans, and cool on wire racks. Fill and frost the cake with whipped cream.

Reviews

29
  1. 32 Ratings

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Most helpful positive review

wonderful flavor and texture. The title of this recipe speaks true. I replaced shortening with butter, and added 1 1/4 cup mashed banana that I had in the freezer. Made in a 9x13 pan and bake...

Most helpful critical review

This cake was NOT fluffy or cake like. This tastes exactly like dense banana bread. I followed the basic directions except subbed real butter for the shortening and cut back on the white sugar ...

wonderful flavor and texture. The title of this recipe speaks true. I replaced shortening with butter, and added 1 1/4 cup mashed banana that I had in the freezer. Made in a 9x13 pan and bake...

This cake was NOT fluffy or cake like. This tastes exactly like dense banana bread. I followed the basic directions except subbed real butter for the shortening and cut back on the white sugar ...

This cake is SOO good. I can't even believe how much flavor 2 bananas gave it. It was too sweet so I will only use 3/4 cup of sugar next time. Beware! The buttermilk will curdle the batter up...

This was wonderful! Light and fluffy, and full of flavor! Not sure what the problem was with the others that thought it was dense. I didn't change a thing, made it exactly the way the recipe sai...

This is a great cake - I couldn't be more pleased. BUT...I did't make it exactly to specifications. I used butter rather than shortening, tho' because I'm familiar with cakes made with both I ...

I made these as cupcakes for my daughter's monkey-themed birthday. I used 3 bananas (1 1/4 c mashed) and decreased sugar to 1 c as well as using unsalted butter in lieu of shortening (I always ...

I have made a few changes to this recipe when I made it. I did not have shortening so I added butter instead. I also used 1/2c of buttermilk.

The cake that emerges from this thick, viscous batter is surprisingly light and mouthwatering. My only change was to put the bananas into a food processor for a bit to smooth the batter out. I...

I guess I was expecting the cake to actually be fluffy. The flavor was good, but it turned out just about as dense as my traditional banana bread.