Cream Filled Banana Cake Recipe
Ingredients
| Cake flour | 2 1/4 Cup (16 tbs), sifted | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Shortening | 1/2 Cup (16 tbs) | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla | 1 Teaspoon | |
| Milk | 1/4 Cup (16 tbs), soured | |
| Ripe bananas | 1 Cup (16 tbs), mashed | |
| Cream Filling | ||
| Whipped cream | ||
Directions
Preheat oven to 350°.
Line the bottom of a 9x9x2-inch cake pan with waxed paper.
Sift together flour, baking powder, soda and salt.
In mixing bowl, cream shortening and sugar well.
Add eggs and vanilla.
Combine soured milk and bananas.
Add sifted dry ingredients alternately with milk and bananas.
Pour into prepared pan.
Bake 40-45 minutes or until done.
Cool.
Remove from pan.
With electric knife, split cake in half to make two layers.
Spread Cream Filling between layers.
Top with whipped cream; cut into squares.
Line the bottom of a 9x9x2-inch cake pan with waxed paper.
Sift together flour, baking powder, soda and salt.
In mixing bowl, cream shortening and sugar well.
Add eggs and vanilla.
Combine soured milk and bananas.
Add sifted dry ingredients alternately with milk and bananas.
Pour into prepared pan.
Bake 40-45 minutes or until done.
Cool.
Remove from pan.
With electric knife, split cake in half to make two layers.
Spread Cream Filling between layers.
Top with whipped cream; cut into squares.
Chef
