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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    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!
    Cake was wonderful, for left alot to be desired. I didn't like it, felt like a mouth full of bubbles.
    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.
    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!
    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!
    the cake was perfect!!! I tried other cake receipes this was the best..
    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!
    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!
    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!
    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!
    I made this cake and read through the directions not noticing the yields: 2 9 inch layers at the very beginning. In the directions it says to pour into "a buttered 9 inch pan". I baked it a little longer at a lower temperature and it is delicious. I couldn't wait for it to cool and frost. I ate a piece warm and really enjoyed it. I will definitely make this again~ in 2 pans next time!
    I made this recipe exactly as directed. It was good although a bit dry. My oven may run a touch hot so give it the toothpick test after 35 minutes. The icing was good but quite sweet. Very tasty with coffee or a big glass of milk! I will make it again.
    I substituted a bread pan instead of the round pan and it came out great.
    This cake was wonderful! I substituted butter for the shortening and mashed 4 bananas into the mix as that is what I had that needed using. I iced it with a decadent easy caramel frosting that was way too sweet for this cake but still was very good. Next time I will be sure to have the ingredients on hand to make the frosting listed with this recipe and give that a try.

    I made this cake after reading all the reviews and using two 9 inch cake pans, butter instead of shortening and it came out amazing! light and sweet. I am about to make it again but in the from of cupcakes. great way to use over ripe bananas
    I was asked to bake a banana cake for a friend's husband's birthday. This looked to be a pretty good recipe. It's not. This recipe makes very fancy banana bread. The consistency is too heavy to be cake. Decandent cake is one thing this is just heavy and breakfast like. I was honestly embarrassed to give this as a birthday cake. Didn't make the frosting used my own cake frosting recipe.
    I made this for a dinner party and it got raves. Everyone agreed that it was the best banana cake they had ever eaten. I added 3/4 cup whole walnuts to the batter, but that was my only change. I loved the was a welcome change from the cream cheese icing that I used to put on banana cakes.
    This recipe was great, I really loved the cake and so did my family. I baked it for my sons first birthday cake. I did not make the frosting...substituting diced bananas and strawberries. I could smell it ready in the oven but I did not trust myself and went with the stated cooking time. I should have trusted myself because the edges were a bit overdone/ oven must run a bit hot. However the center was moist and yummy. I am making it need for frosting this cake stands up on its own.
    The cake was great. My daughter wanted a banana cake for her birthday. She loved it. I , however, did not like the icing. All I could taste was the shortening. I have read some of the other reviews and I would definitely substitute the shortnening for cream cheese if I make it again.
    I decided to make this cake instead of banana bread to see if it would be better received by my kids - and it was! The frosting actually appealed to me more than the cake itself, but I was a little concerned after reading the reviews. Mine turned out great and I'm glad I gave it a go. I wonder if the other reviewers made the pudding part according to the box directions and not the recipe directions- recipe is 1 cup of milk as opposed to the box which indicates 3 cups - that might explain some "soupy" results? I also whipped the frosting using my stand mixer for the full 15 minutes. The cake is very moist and much less dense than the banana bread I used to bake (I used two dark 9" cake pans and baked for 35 minutes). I will make this cake again, but I think next time I'll add some spices like cinnamon and nutmeg to see if I like how the cake tastes better.
    I have made it twice and got great comments both times. Not only did I love it but everyone else did too. My friend had me make one for her Thanksgiving dinner because she loved it so much.
    This was so moist and ...aah! YUMMY!! It's the BEST banana cake I've made so far. I used butter in place of the shortening,reduced the sugar and topped with flaked almonds-LOVELY. And yes it's 2batches.
    I made this cake and was very surprised at how light and moist it was. I've made cake from scratch before and really never cared for them. I think the egg whites make a huge difference. My husband loved it, that says a lot because he is very picky.
    I made this cake not too long ago and it turned out great. Although i didnt make the icing, i want to though, it looks yummy! Its pretty tasty by itself, i found it very moist. Which was a good thing, but it was a little sweet. I would cut back on the sugar, 2 cups is alot. When i made it instead of making the icing i made whip cream (just beat whiping cream and add as much sugar as you want SLOWLY) Thats good but super sweet. Overall it was good and i will definately make it again. Not like banana bread at all! BUT REMEBER, LUCKILY I READ THE COMMENTS BEFORE MAKING AND IT DOES FORGET TO MENTION YOU NEED 2, 9 INCH PANS. SO DONT FORGET!! Yummm.
    I was prepared to give this recipe a poor review for several reasons, but after studying the recipe again, I realize that even though the recipe calls to pour the batter into ONE 9" pan, the yield calls for TWO 9" pans. Oops! If you fail to notice the yield, you will end up with a massive one layer cake, which takes 65 minutes to cook through to the center. By that time, the outer edges are fairly crumbly, and the center resembles what we used to end up with as kids when we squished Wonder Bread into a ball....quite dense and unappealing. I may try this recipe again, but for now I will give it 2 stars simply due to the confusing instructions, and the fact that it was a total bomb at my daughter's birthday party due to the super dense consistency.
    This recipe is easy. Very fast put together kind of recipe with a great taste.
    I should have used regular flour, instead I used cake flour, so the cake is crumbly. But it is good!

    Since the other reviews "complained" about the frosting, I decided to make chocolate ganache for my cake and it is yummy!!

    I had no butter in my fridge, but with this recipe "No butter, no problem".
    I thought this was the worst banana cake I have every tried. My Mom loves banana cake and i am looking for a good banana recipe but, this was not it. Sorry
    This is a great cake that turns out very moist and flavorful. I add a few dashes of cinnamon to the batter. I have also added some mini chocolate chips which comes out really nice.
    The only problem with the recipe is that it calls of one 9" round pan while it should be two. There is way too much batter for one pan.
    Easy to make and easier to eat! Enjoy!
    Thanks to other reviews I altered this recipe slightly. I made the cake as directed (in two 8" cake pans) and frosted it with a cream cheese frosting topped with toasted coconut. Based on what others said I was worried the icing would be too runny so the cream cheese frosting I made worked great.
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