Banana Cake (14-16)
2/3 c. butter
1 2/3 c. sugar
2 eggs
3 ripe med. bananas, mashed
2/3 c. pecan pieces
2 1/2 c. cake flour
1 1/2 tsp. soda
1 tsp. salt
1 1/4 tsp. baking powder
2/3 c. buttermilk
Icing:
1/2 c. shortening
4 Tbsp. butter
1 tsp. vanilla
1/2 tsp. banana extract
1 c. sugar
1 c. heavy cream
2 1/2 Tbsp. flour
Cream first 2 until fluffy. Add eggs 1 at a time, beating well after each addition. Add next 2 and beat well. Sift flour with next 3 and add alternately with buttermilk, mixing just to blend. Do not beat. Pour into 2 greased and floured (9”) cake pans. Bake at 350F 25-35 min. until tests done. Cool. Fill and frost.
Icing: cream first 5 until light and fluffy. Combine last 2 in a jar and shake to mix. Pour into a saucepan. Stir over med. heat until thickened. Refrigerate until cooled. Add to creamed mixture and beat about 20 min. until sugar grains are not detectable.
Source: The Junior League of Dayton, Ohio, “Discover Dayton Cookbook,” 1979
2/3 c. butter
1 2/3 c. sugar
2 eggs
3 ripe med. bananas, mashed
2/3 c. pecan pieces
2 1/2 c. cake flour
1 1/2 tsp. soda
1 tsp. salt
1 1/4 tsp. baking powder
2/3 c. buttermilk
Icing:
1/2 c. shortening
4 Tbsp. butter
1 tsp. vanilla
1/2 tsp. banana extract
1 c. sugar
1 c. heavy cream
2 1/2 Tbsp. flour
Cream first 2 until fluffy. Add eggs 1 at a time, beating well after each addition. Add next 2 and beat well. Sift flour with next 3 and add alternately with buttermilk, mixing just to blend. Do not beat. Pour into 2 greased and floured (9”) cake pans. Bake at 350F 25-35 min. until tests done. Cool. Fill and frost.
Icing: cream first 5 until light and fluffy. Combine last 2 in a jar and shake to mix. Pour into a saucepan. Stir over med. heat until thickened. Refrigerate until cooled. Add to creamed mixture and beat about 20 min. until sugar grains are not detectable.
Source: The Junior League of Dayton, Ohio, “Discover Dayton Cookbook,” 1979
