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Banana Cake

Gadget.Cook's picture
Ingredients
  Butter 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Eggs 4 Large, beaten
  Ripe bananas 4 Medium
  Lemons 3 Small
  Self-rising flour 3 Cup (48 tbs), sifted
  Cornstarch 2 Tablespoon
  Sugar 1⁄4 Cup (4 tbs)
  Yellow coloring 2 Drop (Adjust Quantity As Needed)
  Heavy cream 1 Cup (16 tbs), whipped and sweetened
  Milk 1⁄4 Cup (4 tbs)
Directions

Line the base of 2 round glass baking dishes with waxed paper.
Beat the butter with 1 cup sugar until light and fluffy.
Gradually add the eggs, beating well.
Mash 2 bananas and beat into the mixture.
Grate the rind from 2 lemons and add to the mixture.
Fold in sifted flour.
Spoon into prepared dishes.
Bake one layer at a time.
Cook on "simmer" setting for 7 minutes.
Continue cooking on highest set ting for 3 to 4 minutes or until toothpick in serted near center comes out clean.
Repeat for second layer.
Let cake stand for 5 minutes before turning out on serving plate.
Squeeze juice from lemons.
Reserve 2 tablespoons.
Add enough water to lemon juice to make 1 1/4 cups.
Stir cornstarch into lemon juice and water in a small glass bowl.
Add 1/4 cup sugar and a few drops of food coloring.
On highest setting, bring to boil and cook for 2 minutes.
Stir once after 1 minute.
Cover with lid or plastic wrap and cool.
Place 1/3 whipped cream in a decorating bag fitted with a star nozzle.
Pipe 12 circles around the edges of one of the cakes.
Beat the lemon mixture and place a little in the center of each circle.
Peel and slice the remaining bananas and brush with the reserved tablespoon of lemon juice.
Arrange half of bananas in a circle on top of the cake.
Place lemon candy in center.
Spread the remaining lemon mixture, whipped cream, topping, and bananas between the layers.
Serve within 2 hours.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Servings: 
10

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