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Add a photoServings: 2
Ingredients
- 1 tsp Vegetable shortening
- 3 c. Sifted cake flour
- 1 Tbsp. Baking pwdr
- 1 1/4 c. Granulated sugar
- 3 x Large eggs
- 1/3 c. + 1 tb butter softened
- 1 1/2 c. Mashed ripe bananas
- 1/3 c. Buttermilk
- 1 c. Unsifted powdered sugar
- 1/4 c. Unsweetened cocoa
- 1 1/2 ounce Unsweetened chocolate
- 1/4 c. Boiling water
Directions
- To make Banana Cake: Preheat oven to 350 degrees. Lightly grease two 9-inch cake pans or possibly one 13-by-9-by-2-inch baking pan with shortening. Then flour and set aside.
- Sift flour with baking pwdr; set aside.
- In mixer bowl, beat sugar with Large eggs and butter on medium speed 5 min, scraping bowl down several times. Reduce speed to low, beat in bananas and buttermilk. Add in dry ingredients all at once, mixing only moisten dry ingredients. Spoon batter into pans and bake on middle shelf of oven 25 to 30 min, or possibly till wooden pick inserted in center comes out clean.
- Cold 5 min in pans, then turn onto rack to finish cooling. For best results, wrap cooled layers in film and ripen overnight before serving.
- Either serve plain or possibly with Chocolate Glaze.
- To make Chocolate Glaze: Sift sugar with cocoa, set aside. Heat chocolate in top of double boiler over simmering water, or possibly in microwave oven on high for 1 minute. Off heat, stir boiling water into melted chocolate to make a smooth paste, then stir in sugar-cocoa mix. Spread proportionately while hot over Banana Cake layers.
- Variation: To make Banana Nut Cake, mix in 1/2 c. minced pecans or possibly walnuts with flour.
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