The Knotty Pine Banana Cake

I have made this Banana cake recipe many times. It was one of the Jill Jacques originals and also was modified over the years! This cake is the more authentic one if you use just shortening  but using half shortening half unsalted butter is a more 70/80’s.

All dry ingredients are done by weight and wet by fluid oz. Banana Cake Loaf ingredients are; Shortening 18 oz. White sugar 36 oz

Real vanilla extract 1 tsp Eggs 16.2 oz. [9medium] Banana’s 32 oz Fresh flour 51.3 oz. Baking powder 1.2 oz Baking soda 1 oz salt .06 oz Buttermilk 3 cups.

Method; Cream shortening, banana, vanilla and white sugar well on speed # 3 for 10-15 minutes.

Add the eggs and continue to mix for another 6 minutes.

Sift flour, baking powder and soda slowly on speed #1

Add the buttermilk alternately in thirds till well mixed in.

Beat on # 2 speed for approx. 8 minutes or until well blended.

Scrape down the sides after each mixing period.

Bake in a seasoned cake pan or a greased foil pan for approx. 40 minutes at 300 degrees.

Bake until the top is browned and a tooth pick comes out dry! While the cake is chilling down to room temperature get the ingredients for this is a yummy recipe  that takes the banana cake to a whole new level of Yum!

You’ll need;

1/2 cup 1 stick unsalted butter, at room temperature

8 oz mascarpone cheese, at room temperature (you can substitute cream cheese)

1 tsp real vanilla extract

1/4 tsp ground cloves and cardamom for a more unique taste