I found the recipe for this cake  in a magazine in 1986 and the cake became a family favorite.   I have a note in my recipe binder, “Excellent.  Won Blue Ribbon at Hamilton County Fair (Cincinnati).  Took to work and Matt (my boss) said it was an ‘exceptionally good cake’ – about the best anyone could get from him.”


  • 1 cup plus 2 Tblsp. all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup shortening (Crisco)
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/4 tsp. vanilla
  • 1/2 tsp. banana extract (actually, banana flavoring)
  • 1/2 cup buttermilk*
  • 1/2 cup mashed banana

*A substitute for buttermilk:  Place 1 Tblsp. of white vinegar in a liquid measuring cup.  Fill with milk to the 1/2 cup line.  Allow to stand for 5 minutes before using.

Grease and flour an 8″ cake pan.

Preheat oven to 350 degrees F.

In a medium bowl combine flour, baking soda, baking powder and salt.  Set aside.

In a small bowl combine mashed banana and milk.  Set aside.

In large bowl of mixer, cream shortening and sugar.  Add the egg and beat in the vanilla and banana extracts.

Add the dry ingredients alternately with the banana mixture, beginning and ending with dry ingredients – beat well after each addition.

Pour into prepared pan and bake @ 350 degrees  F for 30-35 minutes until toothpick inserted in center comes out clean.  Cool completely in pan on a wire rack.


Frost with Banana Cream Cheese Frosting:


  • 3 oz. cream cheese
  • 3 oz. butter
  • Approx. 2 cups  confectioners’ sugar
  • 1/2 tsp. banana extract (flavoring)

In mixer bowl cream butter and cream cheese.  Add extract and then add confectioners’ sugar a small amount at a time, beating until smooth and of spreading consistency.

frostedYield:  6 pieces of delicious cake.