Banana Cake

Servings: 48
Yield: 3 1/4 layer cakes

Notes: May be baked in two 12x18x2-inch pans, scaled 4 lb 3 oz per pan. Cut 5x6 for 30 portions per pan.

For sheet cake, bake in one 18x26x2-inch pan. Cut 6x10 for 60 portions. Suggested icings: Creamy Icing (p. 192) or Cream Cheese Icing (p. 192).

Categories: Desserts

1 pound shortening, hydrogenated
2 pounds granulated sugar
1 tablespoon vanilla
14 ounces eggs (about 8 total)
2 pounds bananas (4 cups), mashed
2 pounds cake flour
1 1/4 teaspoons salt
3 1/3 tablespoons baking powder
2 teaspoons baking soda
1 cup buttermilk

1. Cream shortening, sugar, and vanilla on medium speed for 10 minutes, using flat beater.

2. Add eggs to creamed mixture and mix on medium speed for 3 minutes, then add bananas and mix for an additional 2 minutes.

3. Combine dry ingredients.

4. Add dry ingredients alternately with buttermilk on low speed. Mix on medium speed 2-3 minutes.

5. Scale batter into six greased 9-inch layer cake pans, 1 lb 6 oz per pan.

6. Bake at 350°F for 25-30 minutes.

7. Cool. Remove from pans and ice. See Notes for suggested icings.

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