Light, fluffy, and surprisingly moist banana cake! When cooled, frost with your favorite frosting; I usually use a buttercream frosting.

Beth

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
18
Yield:
18 cupcakes
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with with paper liners.

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  • Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time.

  • Sift flour into the shortening mixture. Add bananas, buttermilk, salt, baking soda, and baking powder; mix until well combined. Spoon batter into the prepared muffin tin, filling each 2/3 full.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.

Cook's Note:

I put ripe bananas in the freezer until I have enough to bake with. Remove from the freezer 1 hour before you need to add them to the cake batter. When thawed, snip off the end and squeeze it into the batter.

Nutrition Facts

203 calories; protein 2.7g 5% DV; carbohydrates 35.3g 11% DV; fat 6.9g 11% DV; cholesterol 18.3mg 6% DV; sodium 167.7mg 7% DV. Full Nutrition