Saturday, June 4, 2011

Great Grandma Dee's Banana Cake

My Great Grandma Dee's banana cake tastes like a delicious moist banana bread cupcake with buttery banana-y frosting that may send you into a wonderful glucose coma. It is so moist and so perfectly sweet, it's definitely a must-try.


3/4 C canola oil OR Butter (I use 1/2 cup unsweetened applsauce and 1/4 oil, but the ORIGINAL calls for 3/4 c butter. Just FYI I think oil makes any homemade cake way more moist than butter, it's your call. The combo of applesauce is divine and doesn't compromise texture or flavor)
1 1/2 C sugar
1 3/4 C flour
2 eggs, beaten
4 Tbsp buttermilk or sour milk made by adding a teaspoon of vinegar or lemon juice to your 4 Tbsp milk
1 tsp baking soda
1 tsp salt
1/2 C water
1 C walnuts
1 C banana pulp (about 3-4 very ripe mashed bananas)

1 Tbsp shortening
1 Tbsp butter
1 tsp lemon extract
1/4 tsp salt
2 C powdered sugar
1 ripe mashed banana

Combine fat of your choice (oil, butter, applesauce combo) with sugar. Add beaten eggs and flour, and mix until well combined.

Add the remaining ingredients and save the banana pulp addition for very last. Mix well.

Bake in an angle food or bunt pan for 1 hour in 350 degree oven. Be sure to coat your pan well with nonstick cooking spray.

After cake has been baked, remove from pan and let cool. If you frost it too soon, yours will turn out like my lovely cake in this picture. So delicious but not so pretty for presentation. I guess I just got excited.

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