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Banana: Banana Cake

Source of Recipe

Penzkey Early Summer 2003 Catalog post at Mimi's by Fruffy


Recipe Introduction

Fruffy's Notes: "I just made this and it is great. My husband, who does not eat banana cake has eaten half of an 8X8 inch pan ."

List of Ingredients

2-1/2 cups sugar
1 cup shortening or butter (I used butter)
4 eggs
1 cup sour cream
2 tsp baking soda
3 cups flour
1 Tbsp vanilla
6 very ripe bananas, mashed (2-1/2 cups)




Recipe

Preheat oven to 350F
Grease and flour three 9 inch round pans.

Cream sugar and butter (mixture will be dry and crumbly). Add all the eggs and beat until creamy. Mix in the sour cream.

In a separate bowl sift together the flour and baking soda. Add to the creamed mixture and beat well. Add the mashed bananas and the vanilla and mix well.

Divide evenly between the pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool a few minutes and remove from the pans. Finish cooling on a rack.

This cake freezes well if you like to bake it ahead and frost it later. There is no need to thaw the cake before frosting it; it actually frosts quite nicely while the layers are still a bit frozen.

Frosting
6 cups powdered sugar
1/2 cup Natural Cocoa powder
1/2 cup butter, softened
1/2 cup strong brewed coffee

Sift the powdered sugar and cocoa together into a large bowl. Add the butter and mix on very low speed until incorporated. Add the coffee and mix until smooth.

Put about 1/4 inch frosting between each layer, then frost the sides and lastly the top.

NOTES: "I baked it in a 9X13 and an 8X8 pan as I needed a cake for work. I did not frost it."--Fruffy