Grandma Riley's Banana Cake Recipe

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Grandma Riley's Banana Cake Recipe
Grandma Riley's Banana Cake Recipe photo by Taste of Home
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Grandma Riley's Banana Cake Recipe

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This favorite recipe has been passed down through my husband’s family. His grandmother wrote this out for me shortly after we were married. She copied it from a recipe that her mother had written out for her many years before. These handwritten treasures in my recipe box bring back so many fond memories. —Provided by Jamie Dunn, Culinary Specialist, on behalf of Physicians Mutual Insurance
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + cooling. Cook: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + cooling. Cook: 25 min.

Ingredients

  • 1-1/2 cups sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 3 mashed bananas
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • FROSTING:
  • 1/2 cup butter, softened
  • 2-1/2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • Dash of salt

Directions

Cream sugar and shortening together; add eggs and vanilla. Mix in buttermilk and mashed bananas.
In a separate bowl, combine flour, soda, baking powder and salt; add to banana mixture and mix until ingredients are combined. Spoon into a greased 13x9-in. baking pan or two 9-in. round cake pans.
Bake at 350° for 25-30 minutes or until toothpick inserted into center comes out clean. Cool cake for 30 minutes before frosting.
For frosting, mix butter, powdered sugar and milk until smooth; add vanilla and salt. If frosting is too thick, add more milk 1 tsp. at a time until reaching desired consistency. Spread on warm banana cake. Yield: 12 servings
Buttermilk Substitution: Combine 1/2 cup regular milk and 1-1/2 tsp. lemon juice or white vinegar. Allow mixture to stand for 10-15 minutes before using. Milk will look lumpy.
Ripening Bananas: Place bananas in a brown perforated bag and allow them to ripen for 1-2 days.
Originally published as Grandma Riley's Banana Cake in Taste of Home Cooking School Spring 2015, p27

  • 1-1/2 cups sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 3 mashed bananas
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • FROSTING:
  • 1/2 cup butter, softened
  • 2-1/2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • Dash of salt
  1. Cream sugar and shortening together; add eggs and vanilla. Mix in buttermilk and mashed bananas.
  2. In a separate bowl, combine flour, soda, baking powder and salt; add to banana mixture and mix until ingredients are combined. Spoon into a greased 13x9-in. baking pan or two 9-in. round cake pans.
  3. Bake at 350° for 25-30 minutes or until toothpick inserted into center comes out clean. Cool cake for 30 minutes before frosting.
  4. For frosting, mix butter, powdered sugar and milk until smooth; add vanilla and salt. If frosting is too thick, add more milk 1 tsp. at a time until reaching desired consistency. Spread on warm banana cake. Yield: 12 servings
Buttermilk Substitution: Combine 1/2 cup regular milk and 1-1/2 tsp. lemon juice or white vinegar. Allow mixture to stand for 10-15 minutes before using. Milk will look lumpy.
Ripening Bananas: Place bananas in a brown perforated bag and allow them to ripen for 1-2 days.
Originally published as Grandma Riley's Banana Cake in Taste of Home Cooking School Spring 2015, p27

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Reviews forGrandma Riley's Banana Cake

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MY REVIEW
Loiscooks User ID: 3656565 269785
Reviewed Jul. 21, 2017

"Great cake. I made 1/2 recipe and baked it in an 8-inch pan. Due to lack of time, I served it without the icing, and it was delicious. I also used only 1/3 cup of sugar, and it was sweet enough."

MY REVIEW
JADunn User ID: 3183986 258522
Reviewed Dec. 23, 2016

"So easy to make and always a success. People ask for this recipe often."

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