Banana Cake with Cream Cheese Frosting Back to Colleen's Recipes

I used to love Sara Lee Banana Cake when I was growing up. This recipe, from the Fannie Farmer Baking Book, is just like it...but fresher and lighter. Yum!

1/2 cup vegetable shortening
1-1/2 cups sugar
3 eggs, separated
1 cup mashed banana (about 3 medium sized bananas)
1/2 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Cream-Cheese Frosting (recipe follows)

Directions:

  1. Use only bananas that are soft and sweet. This is a moist cake that keeps well for at least four days.
  2. Preheat the oven to 350°F. Grease and flour 13 x 9 inch pan or 2 9" rounds.
  3. Cream the shortening, then slowly add the sugar, and beat until the mixture is smooth. Beat in the egg yolks, then the mashed banana and buttermilk, and mix well. Stir together the flour, baking soda, baking powder, and salt, add to the banana mixture, and beat until smooth. In a separate bowl, beat the egg whites until they are stiff but moist. Plop the beaten whites on top of the batter and begin folding them in. Continue folding until blended.
  4. Spread evenly in the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center of cake comes out clean. Let cool in the pan. Frost with Cream-Cheese Frosting.

Cream Cheese Frosting

8 oz. Cream Cheese, softened
4 Tablespoons Butter (1/2 stick)
2 cups confectioner's sugar (sifted, if lumpy)
1 teaspoon vanilla extract
1 Tablespoon lemon juice

Combine the cream cheese, butter, confectioners' sugar, vanilla, and lemon juice in a mixing bowl or the bowl of a food processor. Beat well or process until perfectly smooth and spreadable.

You will have enough to fill and frost an 8-inch two-layer cake.