Save on Pinterest

Grandma Riley’s Banana Cake

This favorite recipe has been passed down through my husband’s family. His grandmother wrote this out for me shortly after we were married. She copied it from a recipe that her mother had written out for her many years before. These handwritten treasures in my recipe box bring back so many fond memories. —Jamie Dunn, Milwaukee, Wisconsin
  • Total Time
    Prep: 15 min. + cooling. Cook: 25 min.
  • Makes
    12 servings


  • 1-1/2 cups sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 3 mashed bananas
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 2-1/2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • Dash of salt


  • Cream sugar and shortening together; add eggs and vanilla. Mix in buttermilk and mashed bananas.
  • In a separate bowl, combine flour, soda, baking powder and salt; add to banana mixture and mix until ingredients are combined. Spoon into a greased 13x9-in. baking pan or two 9-in. round cake pans.
  • Bake at 350° for 25-30 minutes or until toothpick inserted into center comes out clean. Cool cake for 30 minutes before frosting.
  • For frosting, mix butter, powdered sugar and milk until smooth; add vanilla and salt. If frosting is too thick, add more milk 1 tsp. at a time until reaching desired consistency. Spread on warm banana cake.
Buttermilk Substitution: Combine 1/2 cup regular milk and 1-1/2 tsp. lemon juice or white vinegar. Allow mixture to stand for 10-15 minutes before using. Milk will look lumpy.
Ripening Bananas: Place bananas in a brown perforated bag and allow them to ripen for 1-2 days.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video