This is from the dawn of banana cake recipes, and banana bread recipes... Up until the late 1920's most banana cake recipes called for sliced banana to be used as a topping or between layers. After the late 1920's banana cake and banana bread recipes started asking for bananas mushed into the batter. So this is a very early interpretation of the modern banana cake recipe.
|Bananas||1 1/2 , mash (2|
|Brown sugar||125 Milliliter (1/2 cup)|
|White sugar||125 Milliliter (1/2 cup)|
|Shortening||60 Milliliter (1/4 cup)|
|All purpose flour||500 Milliliter (2 cups)|
|Baking soda||1 Milliliter (1/4 tsp)|
|Baking powder||10 Milliliter (2 tsp)|
|Milk||45 Milliliter (3 tbsp)|
|Egg white||1 , beaten|
|Icing sugar||To Taste|
|Pure vanilla extract||5 Milliliter (1 tsp)|
|Banana||1/2 , mash|
1. Preheat oven to 180ºC (350ºF), and prep an 8x8 cake pan.
2. Beat bananas with the two sugars until smooth.
3. Beat in the shortening, and then the egg.
4. Mix the baking soda and powder into the flour.
5. Alternate mixing the flour and milk into the banana mixture.
6. Scrape the cake batter into the pan, smooth the top, and bake.
7. Bake for about 25 minutes, or until a tester comes out with only a few moist crumbs attached.
8. Allow cake to cool on a rack while you make the icing.
9. Whip the egg white to stiff peaks.
10. Slowly add icing sugar until the mix is stiff and glossy.
11. Beat in the banana and vanilla, then adjust the sugar to achieve a stiff spreadable consistency.
12. Spread icing on the cake.
13. Serve and enjoy!