Author Notes: I think of this as my grandmother's recipe, but it's actually her mother's or her mother-in-law's...either way, it was a special cake that she would make for my father's birthday, as it's his favorite cake (and mine too). It's a simple seeming cake (no vanilla?! not a spice to be found?!), but it's like your favorite banana bread, only lighter and fluffier, and the frosting truly makes this cake.
If you're into presentation, you'll want to follow my grandmother's lead and double this recipe, a four-layer cake is much more impressive. I never add the nuts, and I've had no problem substituting all-purpose flour. I've even been lazy and not separated the eggs, and it has turned out just fine, albeit with a bit denser crumb. - Lindsay-Jean Hard
Makes 1 two-layer cake
- 1 1/2 cup sugar
- 1/2 cup butter
- 2 eggs, separated
- 2 bananas, crushed
- 1/2 cup sour milk
- 1 2/3 cup pastry flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (optional)
- Preheat oven to 375.
- Cream together the butter and sugar, then one at a time, mix in the egg yolks, bananas, and sour milk, stirring after each addition until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients (and the nuts if using) to the wet ingredients and stir to combine.
- Beat the egg whites until soft peaks form, and fold into the batter.
- Butter and flour two 8" cake pans, divide the batter evenly between the pans, and bake for 25-30 minutes or until done.
- 1/2 cup butter
- 1/4 cup milk
- 1 cup brown sugar
- 1 3/4 - 2 cup powdered sugar
- In a saucepan over low heat, melt the butter and stir in the brown sugar. Cook for 2 minutes, stirring constantly.
- Add the milk, raise the heat and cook until the mixture boils. Remove from heat, and let it cool until the mixture is lukewarm.
- Gradually stir in the powdered sugar, beating until smooth.