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For as long as I can remember my Mammy made me a Banana Cake for my birthday. When I got married and moved away she gave me one of my favorite gifts ever by writing down her favorite recipes in a journal (take note grandma’s for a frugal gift idea that will make your older grandkids cry).
I love her hand writing, excuse me while I go encourage my kids in their cursive.
Now the tricky thing with Mammy recipes is that tend to leave out key pieces you need… like this one conveniently forgets to share how long to bake the cake. So for the first few tries we just sat by the oven until we figured it out. My kids also spent quite awhile searching the kitchen for Oleo, I nearly lost it when they shared what they were searching for. So let’s clean it up a bit and add in modern names (I doubt even the grocery store manager could help you find Oleo).
I hope you love this as much as I do!
Ingredients
- 1/2 cup (or 1 stick) shortening (you can also use butter)
- 1 1/2 cups Sugar
- 2 Eggs
- 1 cup Mashed Bananas (the riper the better)
- 1/4 cup Buttermilk
- 2 cups Plain Flour
- 1/2 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
- 1/2 cup Mashed Bananas
- 1/2 tsp Lemon Juice
- 1/4 cup Butter
- 16 oz Confectioners Sugar
Directions
- Cream the shortening and sugar.
- Add in eggs and mix well. Add in bananas and buttermilk.
- Sift together flour, baking powder, baking soda, and salt. Fold into wet mixture. Mix well.
- Add in Vanilla. Mix well.
- Pour into two 8 inch cake pans.
- Bake at 350 for 25-30 minutes. Depending on your oven start checking at 20 minutes.
- Add all ingredients together in the mixer and mix well. Wait until cake cools fully to frost it.
P.S. All the “mix well” notes in the recipe were in the one passed down to me, and I felt like she must have really meant for them to be there to write it so many times.
