Banana Cream Cake is a moist and tender cake made with ripe bananas for natural sweetness and a soft texture. The combination of mashed bananas, shortening, and vanilla creates a rich, flavorful cake that is perfect for layering with frosting or serving on its own.
This vintage recipe is easy to make and a great way to use overripe bananas. With a light, fluffy crumb and just the right amount of sweetness, this cake is perfect for birthdays, gatherings, or an everyday dessert.
Banana Cream Cake
Banana Cream Cake FAQ
Can I use butter instead of shortening?
Yes, but shortening makes the cake slightly lighter, while butter will add a richer flavor.
What type of frosting pairs best with this cake?
Cream cheese frosting, vanilla buttercream, or even a simple dusting of powdered sugar work well.
Can I make this into cupcakes?
Yes! Bake at 375°F for 18-20 minutes, or until a toothpick comes out clean.
How should I store this cake?
Store in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
Can I add nuts or chocolate chips?
Yes, chopped walnuts, pecans, or chocolate chips make a great addition.
Food History
Banana cakes became popular in the early 1900s as bananas became more widely available. Home bakers found creative ways to use overripe bananas, leading to recipes like banana bread and banana cake.
During the mid-20th century, banana cake recipes became a household staple, often paired with cream cheese frosting for a rich and tangy contrast. This recipe reflects a classic American baking tradition of turning simple ingredients into a comforting dessert.
Timeline
- 1900s: Bananas become a common ingredient in American baking.
- 1930s: Banana bread and banana cake gain popularity during the Great Depression.
- 1950s-1960s: Layered banana cakes with frosting become a popular dessert.
- Today: Banana Cream Cake remains a favorite for its moist texture and natural sweetness.
Recipe Discussion
This cake follows a simple mixing method, starting with sifting dry ingredients to ensure even distribution. Shortening is mixed with sugar, eggs, and mashed bananas to create a smooth batter.
The bananas add moisture and a mild sweetness, reducing the need for excess sugar. The addition of baking powder and baking soda helps the cake rise, giving it a light, fluffy texture.
Once mixed, the batter is divided between two greased cake pans and baked at 375°F. The result is a beautifully golden cake that pairs well with a variety of frostings or toppings.
Preparation Tips
- Use overripe bananas for the best flavor and texture.
- Sift dry ingredients to ensure even mixing.
- Cream the shortening and sugar well to create a light batter.
- Scrape down the bowl while mixing to incorporate all ingredients evenly.
- Let the cake cool completely before frosting to prevent melting.
- Use parchment paper to line the cake pans for easy removal.
Recommended Kitchen Products
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- 8-Inch Cake Pans – Perfect for baking this layered cake evenly.
- Hand Mixer – Helps create a smooth, fluffy batter.
- Cooling Rack – Allows the cake to cool properly before frosting.
- Measuring Cups and Spoons – Ensures precise ingredient measurements.
- Cake Leveler – Useful for slicing the cake into layers evenly.
Serving Suggestions
- Frost with cream cheese or vanilla buttercream frosting.
- Dust with powdered sugar for a simple presentation.
- Serve with fresh berries and whipped cream.
- Drizzle with caramel or chocolate sauce for extra sweetness.
- Enjoy with a cup of coffee or tea.
- Add chopped nuts or coconut flakes for extra texture.
A Moist and Flavorful Banana Cake
Banana Cream Cake is a soft, moist cake that brings out the natural sweetness of ripe bananas. Whether served plain or with frosting, it’s a delicious and comforting dessert that’s easy to make and perfect for any occasion.
This cake is a great way to use overripe bananas, and its fluffy texture makes it ideal for layering. Try it with your favorite frosting or enjoy it on its own for a simple, satisfying treat.
Banana Cream Cake Recipe
Banana Cream Cake
Banana Cream Cake is a moist and fluffy cake made with ripe bananas, shortening, sugar, and vanilla. This easy vintage recipe is perfect for layering with frosting or serving as a simple, lightly sweet dessert.
Ingredients
- 2¼ cups flour
- 1¼ cups sugar
- 2½ t baking powder
- ½ t salt
- ½ t soda
- ½ cup shortening
- 2 eggs, unbeaten
- 1½ cups well-mashed ripe bananas (4 or 5)
- 1 t vanilla
Instructions
- Start heating oven 375.
- Grease, line with waxed paper 2 pans.
- Into large electric mixer bowl, sift flour, sugar, baking powder, soda, salt.
- Drop in shortening, eggs, add ½ cup bananas.
- With mixer at low to medium speed, beat 2 min. scraping bowl and beaters as needed.
- Add 1 cup bananas, vanilla; beat 1 min.
- Turn into pans.
- Bake 25 min. or longer.