Try this Best Banana Cake recipe, or contribute your own.
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter
- 1 teaspoon vanilla
- 1/2 cup shortening
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 cups flour
- 1 1/2 cups sugar
- 1/2 cup buttermilk
- 1-2 tablespoons milk
- 4 cups powdered sugar
- 1 1/2 cups mashed ripe bananas (3)
- 6 tablespoons hot fudge sundae topping warmed
- Carbohydrate 18.3530874024939 g
- Cholesterol 32.7100774319141 mg
- Fat 14.4961229252458 g
- Fiber 0.0583531233469645 g
- Protein 0.632312187766492 g
- Saturated Fat 8.52062317230267 g
- Serving Size 1 1 square (59g)
- Sodium 3586.11184340075 mg
- Sugar 18.294734279147 g
- Trans Fat 0.93839507133791 g
- Calories 203 calories
Step-by-step
- In a large mixing bowl, cream shortening and sugar until fluffy.
- Add the eggs, salt, and vanilla and beat until creamy.
- Stir in the bananas.
- Sift the flour, cinnamon, and baking soda together and add to the banana mixture alternately with the buttermilk.
- Place cake mixture into a greased 9×13 pan and bake at 350 degrees for 35 minutes.
- Let cool completely on a wire rack.
- Frost with Hot Fudge Butter Cream.
- Cream the butter, vanilla, dash of salt, and warm hot fudge until creamy.
- Slowly add the powdered sugar until it is all incorporated.
- Add the milk to thin it out slightly.
- Store in a covered container.
Cooling the cake completely on a wire rack before frosting prevents the butterfat in the hot fudge buttercream from melting and breaking its emulsion. Dense fruit cakes benefit from beverage pairings that cut through the high fat content of butter and shortening. Brewed black coffee or unsweetened black tea provides tannins that bind to salivary proteins, cleansing the palate after each rich bite of crumb. Adjusting this recipe for different yields requires maintaining the ratio of 1.5 cups of mashed fruit to 2 cups of flour, ensuring the internal moisture does not disrupt the gluten network. Baking occurs at 350 degrees Fahrenheit for 35 minutes in a 9x13 pan, relying on visual cues like a golden-brown surface and a clean tester inserted into the center. Incorporating the dry ingredients alternately with the buttermilk prevents overmixing, which minimizes gluten development and keeps the crumb tender. Storing the frosted squares in a covered container at room temperature preserves the moisture barrier created by the sugar and fat matrix.
