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a banana cake for any size pan

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB6, H
MineralsNatrium, Fluorine

Ingredients Jump to Instructions ↓

  1. 2 3/4 cup All purpose flour; sifted

  2. 3 1/2 teaspoon Baking powder

  3. cup Shortening

  4. 1 teaspoon Salt

  5. 1 1/2 cup Sugar

  6. 3 Eggs

  7. 1 teaspoon Vanilla extract

  8. 2 cups Mashed ripe bananas;

  9. 5-6 bananas

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350. Grease well and flour 2 9 inch round layer pans 1½ inches deep or 1 13x9x2 inch oblong pan or 2 ½ dozen medium cupcake pans.

  2. Sift flour, baking powder and salt together. Cream shortening until soft.

  3. Gradually add sugar, beating until light and fluffy after each addition.

  4. Add eggs and vanilla nad beat until thick and lemon colored. Add dry ingredients alternately with bananas. Blend well after each addition.

  5. Bake: 9 inch round layers--30-35 minutes 13x9x2 oblong--40-45 minutes Cupcakes--15-20 minutes Cake is done if center springs back when touched lightly with finger. Cool cakes in pan on rack 10 minutes before removing from pan and frosting with favorite frosting.

  6. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #995 by L979 on Jan 8, 1998

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