Recently, I was assigned to bring a dessert to book club. I was running late that day and so I asked Andrew to make it for me. Because we had a mountain of bananas that were nearly past their expiration date, I decided to have him make banana layer cake. It comes from the amazing recipe book that my mother hand-wrote for me right before I went away to college.
½ cup shortening
1 ½ cup sugar
3 eggs, separated
1 cup mashed banana
¼ cup sour milk
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
Vanilla frosting and chopped nuts (to top cake)
Cream together the shortening and sugar. Add the 3 egg yolks, one at a time, until incorporated. Save the egg whites for later!
Add the mashed banana, sour milk, and vanilla.
Mix in the dry ingredients until moist.
Beat the egg whites and fold them gently into the mixture.
Pour into a baking pan and bake at 350 for about 35-40 minutes.
Frost with vanilla icing and sprinkle chopped nuts on top – YUMMY! I use a delicious homemade frosting recipe I got from Better Homes & Gardens. I’ll send that out in a later post, I promise!
Everyone loved this banana layer cake so much that Andrew decided to make it again for my birthday, but that time, he made a round, double-layer version. It was even better the second time around. The nuts are crushed sugared pecans. This is the actual slice of cake that he cut me! (Look at the cute little scoop of fat-free vanilla yogurt on the side.)
The irony of eating fat-free yogurt with this cake has not escaped me.
Keep it in the refrigerator. I think it’s even better the second day!
Here’s the original recipe, written in my mother’s hand!