Jennifer's Banana Cream Cake

Jennifer's Banana Cream Cake


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When you have overripe bananas lying around, don't throw them out! You can use them to make this delicious banana cream cake instead.

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Time needed

20-25 min cooking

Serving Size / Yield

8 servings


  • 1/2 C. shortening
  • 1 1/2 C. granulated sugar
  • 2 eggs
  • 1 C. overripe bananas, mashed
  • 3 Tbs. milk
  • 1 Tbs. vinegar
  • 1/2 tsp. baking powder
  • 2 C. flour
  • 1 tsp. baking soda
  • 1/2 C. chopped nuts
  • Frosting:
  • 1/2 C. butter
  • 1 C. packed brown sugar
  • 1/4 C. milk
  • 3 C. powdered sugar

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Preheat oven at 375 degrees F. In a bowl, cream shortening and sugar. Beat in eggs, one at a time. Mix in bananas with milk and vinegar. Fold in baking powder, flour and soda. Mix well. Evenly pour in two 8-inch round baking pans. Bake for 20 to 25 minutes. Remove from oven and cool on rack.

For frosting, use a medium saucepan to melt butter. Stir in sugar. Cook and stir until bubbly. Remove front heat. Add milk and beat until smooth. Beat in powdered sugar, about 1 C. at a time until spreading is consistent. Frost on top of one cake and place second cake on top. Garnish with chocolate fudge, if you desire.

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