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Grandma Riley’s Banana Cake

TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling YIELD: 12 servings
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. —Jamie Dunn, Milwaukee, Wisconsin

Ingredients

  • 1-1/2 cups sugar
  • 1/2 cup shortening
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 3 mashed ripe 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 confectioners' sugar
  • 3 tablespoons 2% milk
  • 1 teaspoon vanilla
  • Dash of salt

Directions

  • 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, confectioners' 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.

Nutrition Facts

1 piece: 458 calories, 17g fat (7g saturated fat), 52mg cholesterol, 351mg sodium, 74g carbohydrate (54g sugars, 1g fiber), 4g protein.

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