Banana Cake

Total Time:
15 min
15 min

2 (9-inch) layers

  • 1 1/2 cup sugar
  • 1/2 cup solid vegetable shortening
  • 2 eggs, separated
  • 2 or 3 bananas, mashed
  • 1 teaspoon baking soda
  • 1 cup sour milk or buttermilk
  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1/2 cup solid vegetable shortening
  • 1/2 cup butter
  • 1 large package vanilla pudding, not instant
  • 1 cup milk
  • 1 teaspoon vanilla

Mix sugar and shortening until creamy. Add egg yolks and bananas, beat thoroughly. Dissolve soda in sour milk. Sift flour, baking powder and salt. Mix alternately. Add vanilla. Beat egg whites until stiff and fold into batter. Pour into a buttered 9-inch round cake. Bake in a preheated 350 degree oven for 40 minutes.

Cream the sugar, shortening and butter until light and fluffy. Cook vanilla pudding with milk until very thick. Cool and add to butter mixture. Mix with electric mixer at high speed for 15 minutes or until it is not grainy. Add 1 teaspoon vanilla. Ice the cake with the icing.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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4.2 53
I was looking for a recipe similar to TooJays banana dream cake when I came across this recipe. Though it doesn't have the chocolate ontop it's delicious! I could even put a nice chocolate ganache ontop and it would be perfect. The am a regular baker at my house so this recipe didn't seem too difficult to me. I would recommend this to anyone who is looking for a good banana cake recipe! Today will be my second time making this delicious treat! item not reviewed by moderator and published
Cake was wonderful, for left alot to be desired. I didn't like it, felt like a mouth full of bubbles. item not reviewed by moderator and published
The cake is a simple banana cake and my frosting separated. I consider myself to be an advanced baker and I had bananas I needed to use. I had all the ingredients for this so I tried it. It's good, but nothing great. The frosting tasted great except it separated so was ruined. item not reviewed by moderator and published
This was my first attempt at baking a cake from scratch. My husband had always had banana cake from our local bakery since he was little. So the pressure was on! I did add sliced of banana between the two layers and everyone loved it! Also it makes a lot of frosting so there is plenty for top, middle and sides. Serve with a nice vanilla bean ice cream and get ready for seconds! item not reviewed by moderator and published
Easy to make and I loved the frosting! Very light and fluffy. I lost my husbands favorite banana cake recipe and have not been able to find it again anywhere. He said this is a close 2nd, so until I find his favorite again. I will be making this one! item not reviewed by moderator and published
the cake was perfect!!! I tried other cake receipes this was the best.. item not reviewed by moderator and published
I made this for my one-year-old grand-daughter's huge party. It is AWESOME! It was so light and fluffy, probaly because of adding the whipped egg whites at the end. I was amazed by how good it was, and the reception it got! Did not try the frosting, since I was making a monkey face cake and used regular canned fudge frosting. It was a good combination! My young adult son, who usually will have nothing but "chocolate on chocolate" cakes for his birthday, said he wants to SWITCH to this banana cake, he likes it so much! item not reviewed by moderator and published
I just made this recipe with a few substitutions. I used coconut oil instead of shortening and 1 cup of white whole wheat flour to try to make it a little healtier. I made cupcakes and they came out fabulous. Moist and spongy. I am going to use coconut buttercream to top them. YUM! item not reviewed by moderator and published
Loved this recipe. Doubled it and made three layers. Wrap in plastic wrap while warm and freeze. Then easy to frost. Made traditional cream cheese frosting with a layer of fresh bananas in between the layers. Brought rave reviews and will make again. Want to try and transfer it to cupcakes. Wow! item not reviewed by moderator and published
Delicious. I've made this recipe twice and it's a favorite of mine. A few notes.. to avoid the runny icing you MUST follow the instructions in this recipe and NOT those on the box. (Use 1 cup of milk instead of 3. Yes, you need TWO 9 inch pans. I made this recipe a bit healthier by: 1 using 1 cup turbinado sugar for the cake in place of 1.5 cups sugar 2 replacing the shortening with an equal amount of avocado 3 cutting the amount of sugar, shortening, and butter for the frosting in half (this yields slightly less frosting so you may want to adjust accordingly. The cake was very dense this time around but still delicious. Next time I'll experiment to get a fluffier result. However, the taste was spot on (super banana-y and not overwhelmingly sweet. I also added a swirl of raspberry jam to the top of the cake. Delish! item not reviewed by moderator and published

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