so i was going through some old cookbook recipes again, and i came across an old-fashioned banana cake recipe that sounded perfect for Easter. it just seemed so cozy and classic and hopeful of spring. there are plenty of variations online, but this cake recipe comes from a clipping from an old newspaper that looks to be from the 1950’s by it’s yellowness. the only thing i updated was the frosting by using a cream cheese brown sugar recipe. in my mind that was just the perfect final cozy touch.
with cream cheese brown sugar frosting.
paper clipping recipe from a “mrs. burgess”
ingredients: (2 layer cake)
- 1/2 cup butter
- 1 1/2 cup sugar
- 2 eggs
- 2 cups flour
- 1/4 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 cup mashed ripe bananas ( 2 or 3 bananas)
- 1/2 cup buttermilk
- 1 tsp vanilla
cream cheese brown sugar filling/frosting:
- 1 stick of butter (1/2 cup), room temperature
- 1 8oz. brick of cream cheese, softened
- 1 c. powdered sugar
- 1/2 c. packed light brown sugar
- 1 tsp. vanilla
- 1 c. toasted chopped walnuts
preheat oven to 350°F. cream shortening and sugar. add eggs and beat until fluffy. sift together flour, baking powder, soda and salt; add to first mixture and mix for two minutes with electric mixer or 200 strokes by hand. add mashed bananas, buttermilk, and vanilla and mix. pour into two buttered and floured layer pans and bake 30-35 minutes. let cake cool completely before adding filling.
place 3 or 4 squares of parchment or wax paper on the plate or display stand that you will serve your cake on. you can slide them from the cake when you are done frosting and ready to take pretty pictures of the finished cake. start by placing the bottom layer on the parchment paper, and frost a somewhat thin layer on it. then place the top layer over that. frost the top and sides of the whole cake. use your hands to press the rest of the walnut pieces against the sides of the cake, all the way around. store covered in the refrigerator until ready to serve.