Banana Cake

This is a quick and tasty banana cake that tastes better the second and third day when kept in an airtight container.
Tools & Equipment:
  • 2 1/3 cups flour, enriched or all-purpose
  • 1 cup sugar
  • 2 tspns baking powder
  • 1 tsp baking soda
  • 1 tbsp vanilla powder
  • *no salt used in this recipe
  • 5 tbsp vegetable shortening
  • 1/4 cup crushed walnuts
  • 2 bananas, medium size, peeled and sliced into 1/4 inch slices
  • 3 eggs
  • water
  • 1 tbsp banana flavouring
  • an extra 2 tbsps vegetable shortening
    and 2 tbsps flour for greasing pan
  • medium size mixing bowl
  • 2 cup measuring glass
  • electric mixer
  • rubber scraper
  • pastry brush
  • bundt form pan
  • cake rack

Place an oven rack in the middle level position and preheat oven to 350'F.

Using a pastry brush, grease bundt pan with the extra 2 tablespoons vegetable shortening and then sprinkle in the extra 2 tablespoons flour. Tap pan to coat it evenly and then hold pan upside down and tap once more to dislodge excess flour; set aside.

In a medium size mixing bowl, combine: flour, sugar, baking powder, baking soda, vanilla powder and vegetable shortening.

In a 2 cup measuring cup, place sliced bananas and then crush them slightly using a fork. Add in the eggs and beat using an electric mixer and only one of its attachments (both attachments won't fit into the measuring glass).

Then add in enough water, about 1/4 cup, to bring everything to the 2 cups measuring line.

Slightly beat again to incorporate the liquid ingredients and then pour into the bowl containing the dry ingredients.

Add in the banana flavoring and begin beating everything on slow speed and then increasing to high, until everything is well incorporated, for about 2 - 3 minutes. The batter will be thick with a few chunky pieces of banana which is normal.

Lastly, stir in the walnuts and pour batter into the prepared pan. Run a knife through batter, without touching the sides of the pan, to remove any air bubbles. Bake for 45 minutes. Cake will have a deep golden brown colour; this is to be expected due to the chemical reaction between the baking powder and baking soda. Remove from oven and cool cake in its pan for 5 minutes. Place a cake rack over the cake and then invert and remove the pan, allowing the cake to cool. Store cake in a tightly sealed container to keep it moist.
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For maximum flavour, make this cake a day or two before serving it. The longer the cake stays, the stronger its flavour.
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