Banana cream cake is just like it’s name, rich, moist and smooth.  Yes, and it is a little addicting!  This makes a nice thick and heavy cake, but when you eat it, it all but melts in your mouth.  The graham cracker is nice on top and helps cut a little bit of the sweetness.  My oldest sister gave me this recipe and it is truly a good one.

i know that I did a banana recipe not too long ago, but I just had too many bananas and I couldn’t let them go to waste.  I also wanted to tell you that I baked this cake in my favorite cake pan.  It looks kinda bad, but I have had this pan for almost 30 years.  I must have gotten it when I was born.  Haha.  This pan and I have seen the days.  I remember taking a cheese cake in it to my mom’s house and when we got ready to leave there was some left.  We set the pan on top of the car and put our bags in the back of our good old Doge Omni; it had a luggage rack on top and so I guess we just forgot about it.  We were driving down the road and you guessed it something was flying off the back of the car.  We stopped, backed up and retrieved our pan.  Not the cheese cake though.  I can make more cheese cake!  I have tried to replace this pan many a time and ended up giving the new pan away.  I guess the lesson is: some things look old and worn, but they are still amazing !   I guess I better get a will for this pan.

 

Banana Cream Cake

Banana Cream Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • ¼ cup butter and ¼ cup shortening
  • 2 cups sugar
  • 3 large eggs
  • 2 tsp vanilla
  • 3 cups flour
  • 1½ tsp baking powder
  • 1 tsp salt
  • 1½ tsp baking soda
  • 1 cup whip cream (not whipped)
  • ½ cup sour cream
  • 1½ cup bananas, mashed
  • ½ cup walnuts,chopped
Graham Cracker Frosting:
  • 2½ cups powdered sugar
  • ¾ cup butter or shortening (I used butter)
  • 1 tsp vanilla
  • 2 drops yellow food coloring(optional)
  • ⅛-1/4 cup milk (just enough to make it spreadable)
  • 1 large square of graham cracker (crushed)
Instructions
  1. In a large mixing bowl, cream butter, and shortening; gradually add sugar and beat until light and fluffy.
  2. Beat in eggs, one at a time, then add vanilla.
  3. Then add flour, baking powder, salt, and baking soda, alternating with the whipping cream and sour cream.
  4. Add the mashed bananas and nuts; fold in until well blended.
  5. Bake in a 9" X 13" cake pan at 375 degrees for 40-45 minutes or until cake tester comes out clean.
  6. Cool. (This makes a nice moist, but very thick, heavy cake).
Graham Cracker Frosting:
  1. In a mixing bowl, cream together powdered sugar and butter or shortening.
  2. Add vanilla and yellow food coloring (if desired).
  3. Add milk a little at a time, (add the amount you want for the desired fluffiness).
  4. Beat until light and fluffy.
  5. Spread on a cooled cake.
  6. Take the graham cracker square and crush in a bowl until fine. (I use the bottom of a plastic glass).
  7. Sprinkle on top of frosting. (This will tone down the sweetness).

 

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