Some recipes stand the test of time, and this Banana Cake with Buttercream Frosting is one of them. Passed down through four generations in my family, this cake has been gracing special occasions and everyday moments for over 100 years. It’s more than just a dessert; it’s a piece of family history.
Perfectly moist and packed with the comforting sweetness of ripe bananas, this cake is topped with a luscious buttercream frosting that melts in your mouth. Whether you’re baking it for a celebration or simply to satisfy your sweet tooth, this recipe promises to bring joy to your table.
Why This Recipe Stands Out
This isn’t just another banana cake recipe. Its secret lies in the combination of cake flour, ripe bananas, and buttermilk, which work together to create an irresistibly tender crumb. The frosting, made with hot milk for an old-fashioned twist, offers a smooth and creamy finish that sets it apart from more modern buttercreams.
Ingredients
For the Banana Cake:
• 3 cups sifted cake flour
• 1 tbsp baking powder
• 1 ½ tsp baking soda
• ¾ tsp salt
• ¾ cup shortening
• 2 ¼ cups granulated sugar
• 3 eggs, well beaten
• 1 ½ cups mashed ripe bananas (about 4 bananas)
• 1 1/8 cups buttermilk
• 1 ½ tsp vanilla extract
For the Buttercream Frosting:
• ¾ cup hot milk
• ½ cup butter
• ½ cup shortening (avoid butter-flavored Crisco)
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 1 cup granulated sugar
Instructions
For the Cake:
1. Prep the pans. Preheat your oven to 375°F and grease and flour two 9-inch round cake pans.
2. Sift dry ingredients. In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
3. Cream the shortening. Using a mixer, cream the shortening and gradually add sugar until the mixture is light and fluffy.
4. Add eggs and bananas. Blend in the beaten eggs and mashed bananas until well combined.
5. Alternate wet and dry ingredients. Gradually add the flour mixture, alternating with buttermilk and vanilla extract, beginning and ending with the flour mixture.
6. Bake. Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool. Allow the cakes to cool completely on a wire rack before frosting.
For the Frosting:
1. Heat the milk. Warm the milk until very hot but not boiling.
2. Cream butter and shortening. In a separate bowl, cream the butter and shortening together until fluffy. Gradually add the cornstarch and sugar, mixing well after each addition.
3. Add vanilla and milk. Stir in the vanilla, then slowly add the hot milk, a little at a time, while beating thoroughly. This step is crucial to dissolve the sugar and thicken the frosting without curdling.
4. Frost the cake. Spread the frosting evenly over the cooled cake layers, stacking them carefully.
Tips for Success
• Choose the Right Shortening: Modern Crisco has removed trans fats, which affects its performance in frosting. High-ratio shortening is a better alternative for a smooth and stable buttercream.
• Go for Cake Flour: Cake flour gives the cake its signature lightness and tender crumb. If you don’t have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons of flour per cup and replacing it with cornstarch.
• Ripe Bananas Are Key: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with lots of brown spots!
A Cake That Brings Memories to Life
Every time I bake this Banana Cake with Buttercream Frosting, I think of my great-grandmother, who baked it for family gatherings with love and care. While the recipe has remained unchanged, the memories it creates continue to evolve, now shared with my own children.
Whether it’s for a birthday, an anniversary, or just a quiet afternoon treat, this cake is a reminder of the power of tradition and the simple joy of homemade goodness.
Bake it, share it, and let it become part of your family’s story too.
Banana Cake with Buttercream Frosting
This classic banana cake recipe has been cherished in my family for over 100 years, passed down from my great-grandmother.
Course Dessert
Cuisine American
Banana Cake:
- 3 cups sifted cake flour
- 1 tbsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 cup shortening
- 2 1/4 cups granulated sugar
- 3 eggs well beaten
- 1 1/2 cups mashed ripe bananas about 4 bananas
- 1 1/8 cups buttermilk
- 1 1/2 tsp vanilla extract
Buttercream Frosting:
- 3/4 cup hot milk
- 1/2 cup butter
- 1/2 cup shortening avoid butter-flavored Crisco
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 cup granulated sugar
For the Cake:
Preheat oven to 375°F. Grease and flour two 9-inch round cake pans.
Sift together cake flour, baking powder, baking soda, and salt. Set aside.
Cream shortening and gradually add sugar until fluffy. Mix in beaten eggs and mashed bananas.
Alternate adding the flour mixture with the buttermilk and vanilla, beginning and ending with the flour.
Pour batter evenly into prepared pans and bake for 25–30 minutes. Allow cakes to cool completely before frosting.
For the Frosting:
Heat milk until very hot but not boiling.
Cream butter and shortening until fluffy. Gradually add cornstarch and sugar, beating well after each addition. Mix in vanilla.
Slowly add hot milk, a little at a time, while beating thoroughly to dissolve the sugar and thicken the frosting. Be careful to add milk gradually to prevent curdling.
Spread frosting evenly over the cooled cake layers.
• Shortening: Modern Crisco lacks trans fats, making it less effective for frosting. Opt for “high-ratio” shortening for better results.
• Cake Flour: While all-purpose flour can be used, cake flour is ideal due to its lower protein content, finer texture, and ability to retain moisture for a lighter, moister cake.
Enjoy this timeless treat!