I'm looking for a banana cake recipe my mom made back in the 50's, Please help.?

IT CONTAINED MASKED BANANAS, BUTTERMILK, AND WAS MOIST AND DELICIOUS.I'm looking for a banana cake recipe my mom made back in the 50's, Please help.?
Check all recipes .com You are looking for ';banana cake'; . Just look at the ingredients %26amp; you will find it.I'm looking for a banana cake recipe my mom made back in the 50's, Please help.?
Here's my mom's recipe from the 50's.


Fluffy Banana Cake


Sift 2c. flour, 1/2 t. baking powder, 3/4 t. baking soda, and 1/2 t. salt. Cream 1/2c. shortening, 1 1/2c. sugar, add 2 unbeaten eggs, 1 t. vanilla and 2-3 mashed bananas. Add flour mixture alternately with 1/4 c. buttermilk. Beat about 2 min. Bake in 2- 9'; greased pans at 350 for 30-35 min.
you choose which one is the most appropriate for you.





Banana Cake


http://www.dianasdesserts.com/index.cfm/鈥?/a>





Ingredients:


2 large eggs


1 cup granulated sugar


1 cup sour cream


1 cup mashed ripe bananas (about two; 12 oz. total)


1 teaspoon vanilla extract


2 cups all-purpose flour


2 teaspoons baking powder


1 teaspoon baking soda


1/2 teaspoon salt


1/4 teaspoon ground cinnamon


1/8 teaspoon ground ginger


1/8 teaspoon ground cloves


Confectioners' sugar





Instructions:


1. In a large bowl, mix eggs, sugar, sour cream, bananas, and vanilla until well blended. In another bowl, stir together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into banana mixture just until well blended. Scrape batter into a buttered and floured 9-inch square baking pan.





2. Bake in a 350掳F (180 C) regular or convection oven until top springs back when gently pressed and a skewer inserted in the center comes out with moist crumbs attached, 30 to 35 minutes. Dust with confectioners' sugar before cutting into squares; serve warm or cool from pan.





Makes 8 servings.








Banana Cream Layered Cake


http://www.foodnetwork.com/food/recipes/鈥?/a>





For the pastry cream:


15 large egg yolks


2 1/4 cups cornstarch


10 cups heavy cream


6 cups sugar


3 vanilla beans, split and scraped


For the cake:


1 cup milk


8 tablespoons plus 8 teaspoons butter


32 eggs


8 cups plus 8 tablespoons sugar


4 cups flour


4 teaspoons baking powder


4 teaspoons salt


4 teaspoons vanilla





To finish:


6 pounds bananas, peeled and cut crosswise into 1/2-inch slices


10 egg whites


1 cup sugar








For the pastry: In a large mixing bowl, combine the egg yolks, 1 1/2 cups sugar, cornstarch and 4 cups of the heavy cream. Whisk to blend. Set aside. Combine the remaining 6 cups of cream, 4 1/2cups of the sugar, and the vanilla in a large, heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: the mixture will break, don't be alarmed. Pour the mixture into a large bowl. Press a piece of plastic wrap over the surface of the pastry cream to prevent a skin from forming. Let cool completely at room temperature. When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer with a wire whip. Beat at medium speed to combine the mixture. If the mixture will not combine, warm another cup of heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.


For the cake: Preheat the oven to 350 degrees F. In a small saucepan, heat 1 cup of the milk and 8 tablespoons of the butter together. Using an electric mixer with a wire whip, combine the 32 eggs and 8 cups of sugar together. Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume. With the machine running, slowly add the heated milk. In a mixing bowl, sift 4 cups flour, 4 teaspoons baking powder and 4 teaspoons salt together. Fold the flour mixture into the egg mixture and mix thoroughly so that there are no lumps and the mixture is smooth. Fold in the vanilla. Grease 4 (1/2-sheet) pans with 8 teaspoons of the butter. Sprinkle each with 2 tablespoons of sugar. Pour the cake batter evenly into the pans and bake for about 25 minutes, or until the cakes spring back when touched. Cool for about 2 minutes. Using a thin knife, loosen the edges of the cakes, and then flip onto a wire rack.





To assemble: Spread 1/2 cup of the custard over one cake. Arrange 1/3 of the banana slices, crowding them close together, over the custard. Place a second cake on top of the bananas. Next, spread 2 cups of the custard over the cake. Arrange another third of the banana slices over the custard. Top with another cake. Spread another 2 cups of the custard over the cake. Arrange the remaining third of bananas over the custard. Top with the remaining cake. Cover with plastic wrap and chill for at least 4 hours.





To finish: Whip the egg whites and sugar, in two batches, to stiff peaks. Remove the cake from the refrigerator and discard the plastic wrap. Spread the whipped egg whites evenly over the sides and top of the cake. Using a small blowtorch, torch it.








Sour cream banana cake


http://www.taste.com.au/recipes/1547/sou鈥?/a>





Ingredients (serves 8)


125g butter, softened


3/4 cup caster sugar


1 teaspoon vanilla extract


2 eggs, at room temperature


3/4 cup sour cream


1 cup mashed banana (you will need 2 large, very ripe bananas)


2 1/4 cups self-raising flour


1/4 teaspoon bicarbonate of soda


Icing


180g white chocolate, chopped


1/4 cup sour cream


Method


Preheat oven to 180掳C. Grease base and sides of a 7cm deep, 19cm square cake pan and line with baking paper.


Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each. Using a metal spoon, gently fold in sour cream and bananas. Sift flour and bicarbonate of soda over batter and gently fold through.


Spoon batter into cake pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes before turning out onto a wire rack.


Make icing Place chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Heat, stirring constantly with a metal spoon, for 3 minutes or until smooth. Remove from heat. Stand for 10 minutes or until slightly thickened. Pour icing over cake, allowing it to drizzle down sides. Serve warm.








Banana cake with cream cheese frosting


http://www.taste.com.au/recipes/17842/ba鈥?/a>





Preparation Time 30 minutes





Cooking Time 60 minutes





Ingredients (serves 8)


Melted butter, to grease


125g butter, at room temperature


315g (1 1/2 cups) caster sugar


1 1/4 cups mashed overripe banana (about 2 large bananas)


2 eggs


1 tsp vanilla extract


100ml buttermilk


225g (1 1/2 cups) self-raising flour


1/2 tsp bicarbonate of soda


1 banana, extra, to decorate


Fresh lemon juice, to brush


Cream cheese frosting


125g cream cheese, at room temperature


50g unsalted butter, at room temperature


230g (1 1/2 cups) icing sugar mixture


1 1/2 tsp buttermilk


Method


Preheat oven to 180掳C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Line the base and side of the pan with non-stick baking paper.


Place the butter, sugar, banana, eggs and vanilla in the bowl of a food processor, and process for 2 minutes or until well combined. Add the buttermilk and process until combined.


Add the flour and bicarbonate of soda, and process until just combined. Pour the mixture into the prepared pan. Shake the pan to settle the mixture. Bake in oven for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly, before transferring the cake to a wire rack to cool completely.


Meanwhile, to make the cream cheese frosting, use an electric beater to beat the cream cheese and butter in a bowl until well combined. Add the icing sugar and beat until well combined. Add the buttermilk and beat until the mixture is pale and creamy.


Place the cake on a serving plate. Spread the cream cheese frosting over the top of the cake.


Peel and thinly slice the extra banana. Lightly brush 1 side of each slice of banana with lemon juice. Arrange the banana slices, lemon juice side up, around the edge of the frosting to serve.


Notes %26amp; tips


Freezing tip: At the end of step 3, wrap the cake in two layers of plastic wrap, then in foil. Label, date and freeze for up to four months. Thaw overnight at room temperature. Continue from step 4.





others:


here are some sites that teaches you. i learnt cooking from these sites too and it's works. before that, i recommend you to watch chef nigella lawson at http://www.youtube.com . she has the fastest, easiest and delicious recipes. really good. i learn cooking, baking, etc from her and get the full recipes from foodnetwork.com and foodtv.ca





http://www.foodnetwork.com





http://www.foodtv.ca





http://www.asianfoodchannel.com





http://www.taste.com.au





http://www.myrecipes.com





http://www.rachelraymag.com/recipes





http://www.kuali.com





http://www.joyofbaking.com





http://www.mrbreakfast.com





http://www.marthastewart.com





http://www.dyannbakes.com





http://www.dianasdesserts.com





http://www.bettycrocker.com





http://www.lifestylefood.com.au/home





http://www.abc.net.au/kyliekwong





http://www.ming.com/simplyming/





if you want to watch them cooking, can thru, their sites and learn cooking. if not, go to http://www.youtube.com and find for the chefs.





homecook chef nigella lawson = fast, easy and delicious


chef anna olson = dessert and pastry chef


chef giada de laurentiis = italian food


chef rachel ray = creative, and delicious food
GRANDMA'S BANANA CAKE





1/2 c. butter


1 1/2 c. sugar


1 c. mashed banana (very ripe)


1/2 c. sour cream


1 tsp. baking soda


2 c. cake flour


2 egg whites, beaten stiff


2 egg yolks





Beat egg whites until stiff and set aside. Cream butter, sugar, egg yolks and mashed banana. Dissolve baking soda in sour cream. Add sour cream mixture alternating with the sifted flour to the butter creamed mixture. Fold in beaten egg whites.





Bake in round pan that has been greased and floured at 350 degrees for 35-40 minutes or until cake separates from the edge of the pan.





GRANDMA'S BANANA BUTTER FROSTING:





1 stick of butter


1 egg (raw)


2 tbsp. cocoa (powdered)


2 tbsp. mashed banana


2-3 c. confectioners sugar (10X) (enough for right consistency)





Whip above ingredients together for about 5 minutes. Frost banana cake putting frosting and sliced bananas between layers.





hope this helps. good luck and enjoy.
errrr........what is a masked banana?








Grandma's Banana Cake





2/3 c Shortening


2 1/2 c Sifted cake flour


1 2/3 c Sugar


1 1/4 ts Baking powder


1 ts Baking soda


1 ts Salt


1 1/4 c Mashed fully ripe bananas


2/3 c Buttermilk (divided)


2 Eggs


2/3 c Chopped walnuts (optional)





Place shortening in mixing bowl. Sift in dry ingredients. Add bananas and


1/3 cup of the buttermilk. Mix until moistened; beat 2 minutes at medium.


And the other 1/3 cup of buttermilk and the eggs. Best 2 more minutes. Fold


in chopped walnuts. Bake in 2 greased and lightly floured 9-inch cake pans


at 350F for about 35 minutes. Cool 10 minutes in pans, remove from pans and


cool completely.