Bernice Brown’s Banana Cake
by Jerry Brown on Thursday, August 19, 2010 at 5:22pm
Cake
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwh27IwV40gyEIlTNKMPpYq6uECx5SAaBzmX9oh3FOdlwF7W95Eb8vxV67lQ7M_T79VqYRQcj7JLwwuZDzZ11MwCiXVgiMDDyOpQv_RTkk7ungoJbVqFa88odLoR2EDRatDn3O24eAaU/s320/JBbananacake.jpg)
½ cup butter
2 eggs
1 and ½ cups sugar
½ cup sour milk (1 teaspoon lemon or vinegar to make sour milk)
1 teaspoon baking soda
2 cups flour
2 teaspoons baking powder
3 ripe bananas, mashed (the riper, the better)
1 teaspoon vanilla
1 cup chopped walnuts
Directions:
Cream butter and sugar. Add egg yolks. Add milk with baking soda. Mix.
Put baking powder in flour, mix in gently. Add vanilla, banana and nuts.
Fold in beaten egg whites last. Mix barely, don’t over beat.
Bake in 3 greased layer cake tins at 325-350 degrees for 30 minutes.
Icing:
Ingredients:
2 tablespoons butter
2 and ½ cups powdered sugar
1 egg (may be eliminated if concerned about using raw egg)
1 teaspoon vanilla
A little cream
Directions:
Cream butter and sugar. Add egg and mix. Add vanilla. Add cream until frosting is the right consistency to spread.
Make the cake the day before serving.
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