Banana Walnut Cake

This recipe comes from my Grandma's recipe collection. When looking to use leftover bananas, I usually think of banana bread. This banana cake is a lighter, less dense variation on banana bread. Due to the difference in the portions of the ingredients, the banana flavors comes through stronger in this cake than in banana bread. I highly recommend giving this recipe a try.

Like many of Grandma's recipes, there are not very clear instructions. I decided to use a 9x9 cake pan, which worked out perfectly. Adjust the baking time to suit the pan used. Also, there is a step to mix the milk with the lemon juice and vanilla, which I believe is a substitute for buttermilk. I just topped this cake with some powdered sugar. MDS thinks a good cream cheese frosting would be nice on this cake. Maybe next time.

Banana Walnut Cake

• 1/3 cup shortening
• 1 cup sugar
• 2 eggs, beaten
• 1 1/3 cup flour, sifted
• 1/2 tsp. baking soda
• 3/4 tsp. baking powder
• 1/2 tsp. salt
• 2/3 cup chopped walnuts
• 3 Tbsp. milk
• 1 tsp. lemon juice
• 1 tsp. vanilla
• 3/4 cup mashed bananas

Mix together the shortening, sugar, eggs, and bananas. Blend in the flour, baking soda, baking powder, and salt. Mix together the milk, lemon juice, and vanilla. Blend the milk mixture into the batter. Fold in the walnuts. Pour batter into a greased 9x9 cake pan. Bake at 350 for 30 minutes or until cake is done. Cool. Enjoy!