This is the BEST banana cake recipe in the world!! It’s moist, delicious and it’s a great way to use up those bananas that are starting to turn! I have taken this easy banana cake to get togethers and it is gone in 5 minutes!
You can find this easy banana cake recipe in our Dining On A Dime Cookbook, Volume 1.
Best Banana Cake Recipe
1/2 cup shortening
3/4 cup brown sugar, packed
1/2 cup sugar
1 cup ripe bananas, (2-3 medium) mashed
1 tsp. vanilla
2 cups flour or whole wheat flour
1 tsp. baking soda
1 tsp. salt
1/2 cup buttermilk
1/2 cup nuts, chopped (optional)
In a bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda and salt. Add to creamed mixture alternately with buttermilk. Stir in nuts. Pour into a greased 9×13 inch pan. Bake at 350 degrees for 25-30 minutes or until a toothpick put in the center of the cake tests clean. Cool and frost this banana cake with Buttercream Frosting or Caramel Frosting (p.242). Serves 18.
This easy buttercream frosting recipe is perfect for the best banana cake recipe above or for banana cupcakes!
Buttercream Frosting Recipe
3 cups powdered sugar (If sugar is lumpy, you may want to sift it.)
1/3 cup butter or margarine, softened
1 tsp. vanilla
1-2 Tbsp. milk
Mix sugar and butter. Add vanilla. Slowly add milk, beating until smooth. If it is too stiff, add a little more milk to get the right consistency. This frosts about one 9×13 cake, two 8 inch cakes or 1 dozen cupcakes. Can store this in the fridge for several weeks.
Caramel Frosting Recipe
1/2 cup margarine or butter
1 cup brown sugar, packed
1/4 cup milk
2 cups powdered sugar
Heat margarine over medium heat in a 2-quart saucepan. When margarine is melted, stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low and boil 2 minutes longer, still stirring. Stir in milk and heat to boiling. Remove from heat and cool. Slowly stir in powdered sugar. Place saucepan of frosting in bowl of very cold water and beat frosting until smooth. If frosting is too stiff, add an additional 1 teaspoon of milk at a time until frosting is smooth. Frosts one 9×13 inch cake.
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