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Categories:
brown sugar butter bananas cake flour baking soda baking pwdr salt mashed ripe bananas buttermilk vanilla sugar vegetable shortening eggs
Viewed: 38 - Published at: 3 years agoIngredients
- 1 c. firmly packed light brown sugar
- 6 Tbsp. unsalted butter room temperature (3/4 stick)
- 2 lrg ripe bananas sliced
- 1 1/2 c. cake flour
- 3/4 tsp baking soda
- 1/2 tsp baking pwdr
- 1/2 tsp salt
- 1 c. mashed ripe bananas (about 2)
- 1/2 c. buttermilk
- 1 tsp vanilla extract
- 1 1/4 c. sugar
- 1/3 c. vegetable shortening
- 2 x Large eggs
Method
- Position rack in lowest third of oven and preheat to 350F.
- Using electric
- mixer, cream brown sugar and butter in medium bowl till well mixed.
- Spread brown sugar mix over bottom of 9-inch square baking dish with 2-inch high sides.
- Arrange banana slices atop brown sugar mix, covering completely.
- Set cake pan aside.
- Combine flour, baking soda, baking pwdr and salt in small bowl.
- Mix mashed bananas, buttermilk and vanilla in another small bowl.
- Using electric mixer, cream 1 1/4 c. sugar and shortening till fluffy.
- Add in Large eggs 1 at a time, beating well after each addition.
- Add in dry ingredients alternatively with buttermilk mix, mixing till just combined.
- Pour batter over bananas in pan.
- Bake till cake pulls away from sides of pan and tester inserted into center of cake comes out clean, about 1 hour 5 min.
- Transfer to rack and cold slightly.
- Turn cake out onto plate.
- Serve hot or possibly at room temperature.
- Serves 6.
