Appalachia Appalachian Food

Banana Cake

Banana cake from the joey and rory show

I make banana bread at least every other week. It uses up bananas that would otherwise go to waste. I grab a slice of it for a quick breakfast and the girls pack a piece in their lunch box.

A few Friday nights ago we were watching one of our favorite tv programs-The Joey & Rory Show. It’s a music type show that airs on RFDTV. Every episode has a cooking segment and that night the showcased recipe was Banana Cake.

Banana cake

Joey & Rory’s Banana Cake

  • 2 1/4 cups plain flour (all purpose)
  • 1 1/2 cups sugar
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas
  • 3/4 cup buttermilk
  • 1/2 cup shortening
  • 1 teaspoon vanilla
  • 2 eggs

Old fashioned banana cake

Preheat oven to 350 degrees. Grease and flour two 8″ cake pans or one 9″ x 13″ pan (I used two 9″ cake pans and it worked out fine).

Sift together flour, sugar, baking powder, baking soda, and salt.

Add bananas, buttermilk, shortening, and vanilla.

Beat with an electric mixer on low speed until combined. Add in eggs and beat on medium speed 2 minutes. Pour batter into prepared pan(s) and bake for 25 to 30 minutes or until done. Cool cake completely.

Joey and rorys banana cake recipe

Light White Frosting

  • 1 cup milk
  • 6 tablespoons flour
  • 4 teaspoons vanilla
  • 1 cup of butter softened
  • 1 cup sugar (granulated)

In a small pan cook the flour and milk-stirring constantly until the mixture becomes a thick paste. Cool mixture completely.

Using an electric mixer combine milk/flour paste, butter, sugar, and vanilla. Beat on high speed for 10 minutes.

Light white frosting

When you first start mixing the frosting-it looks as if it’s separating and isn’t going to come together at all. But by the time the frosting mixes for 10 minutes it’s light and fluffy. It has a taste similar to homemade whipped cream. And I loved that the recipe made enough to frost the entire cake without worrying if I was going to run out.

Banana cake from appalachia

The cake turned out fantastic-it was a hit with every member of the Blind Pig family and I’m positive I’ll be making it again very soon.

Tipper

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24 Comments

  • Reply
    Quinn
    April 17, 2014 at 6:21 am

    And here was I just starting to think I’m getting along fine without a working oven…! 😉
    I mostly “drink” bananas, blending them with plain kefir and sometimes adding fruit juice. The kefir (naturally fermented milk, I “brew” at home for the probiotics and healthy bacteria, like yogurt only more so) is fairly tart, but the banana sweetens it up just right. However I now realize the problem: no way to get frosting to stick to a smoothie.

  • Reply
    RB
    April 15, 2014 at 1:27 am

    I’ve never put or even thought of putting frosting on my banana cake, just powdered sugar, but that does look good for sure, and makes me want to try it soon.
    God bless.
    RB
    <><

  • Reply
    b. Ruth
    April 14, 2014 at 11:00 pm

    Tipper,
    Maybe this could have waited until tomorrow….but I just heard it outside. I know some say Dogwood winter is arriving tomorrow night….but tonight I heard the “Chuck-will-widow” so is the winter coming “Whip-poor-will” and “Chuck-wills-widow” winter or Dogwood winter…We also saw bunches of lightning bugs last night. Guess it was the warm 80 degree day plus the light moisture that fell the day before. It’s getting mighty hard for oldtimes to foretell the weather anymore, it seems to be changing fast!
    Thanks Tipper,

  • Reply
    Patti Tappel
    April 14, 2014 at 9:49 pm

    I make Banana bread, not cake when ever I can hide 3 bananas to go soft. The problem is the blacksmith likes his bananas very ripe! Our recipe is titled Grandma T’s banana bread.
    We love Joey and Rory. I say prayers for them in what they are going through with their new baby girl, Indiana.

  • Reply
    Kerry in GA
    April 14, 2014 at 8:29 pm

    I’m not a banana fan, but the icing looks very good. I’ll have to try it sometime.

  • Reply
    C. Ron Perry, Sr.
    April 14, 2014 at 8:12 pm

    Tipper, my mom would make banana cake as well, much like the recipe. She would take a banana and slice thin circles and spread them around the top of the cake. Seemed to give it a special taste when you got a bit of the sliced banana in your bite.

  • Reply
    Ken Roper
    April 14, 2014 at 12:31 pm

    Tipper,
    I’ve never had bananna cake, but the
    homeade cakes are always the best.
    Those from the Bakery look very nice,
    but I think they’re always too sweet.
    My friend brought me 4 Native Rainbow
    Trout last night just after dark. I
    cleaned ’em boogers and they’re gonna
    be Supper this evening…Ken

  • Reply
    b. Ruth
    April 14, 2014 at 11:33 am

    Tipper,
    and Ed…yep, Rubarb does have big leaves. My mother grew it too, and made Rubarb pies. She charged us good not to bite off or eat any of the leaves, poison. Not me, but my brother would go around and break off pieces of any kind of plant and chew on it…ewwww and very poisonous…
    I would love to have one of those leaves to do a “concrete casting” for a bird feeder/bath…I love the deep cut character of the Rubarb leaf! Sorry, I don’t like Rubarb pie or don’t like it mixed with strawberry desserts either!
    Thanks Tipper

  • Reply
    b. Ruth
    April 14, 2014 at 11:17 am

    Tipper,
    and Sheryl, I meant the banana flavoring for just a touch for the icing. You are right about it having a strong flavor, probably way too much for flavoring the cake….
    The more I read comments about the cake, the more I think I might make it…
    Jackie, I usually just slice my bananas for banana pudding…Do you just mix up the peanut butter with mashed bananas and then mix it in with your pudding? I don’t cook pudding anymore I use the big box of instant jello pudding!
    Add some whipped topping blended in (lightens it a little), throw the vanilla wafers in and slide down the side and “yummo” when it chills…Too lazy to whip up meringue and toast unless it’s going for a company dish! LOL
    Thanks Tipper,

  • Reply
    tipper
    April 14, 2014 at 10:52 am

    Garland-granulated! I went back and added it to the recipe too : )

  • Reply
    Garland Davis
    April 14, 2014 at 10:44 am

    I was once a baker. Don’t do much baking any more. Probably won’t bake a banana cake, but I have a question about your icing recipe. Confectioner’s sugar or granulated sugar? You didn’t specify

  • Reply
    Tom
    April 14, 2014 at 10:43 am

    Tipper,
    Looks and sounds delicious. Looks like we have another “keeper” recipe to add to our BP recipe folder. We
    will have to make one of these soon!

  • Reply
    Shirla
    April 14, 2014 at 9:38 am

    I bought all the ingredients I needed for Ken’s oatmeal cake and never found time to make it. Now I will have to decide if I make it before trying this one. The frosting sounds yummy.

  • Reply
    Ed Ammons
    April 14, 2014 at 9:33 am

    Ever time I see them Elephant Ears they remind me of my mother’s rubarb. Now she could grow some big old rubarb. I remember eating the stalks of that stuff straight or sometimes dipped in a little sugar.

  • Reply
    Sue Crane
    April 14, 2014 at 9:12 am

    My grandmother made a banana cake but made did not put the bananas in the batter. She made a spread (sadly never knew the full recipe) and out it between the layers then used special cooked icing. It was yummy. She did a pineapple cake using the same method.

  • Reply
    Sheryl Paul
    April 14, 2014 at 8:46 am

    I’ve never had banana cake, just the bread which I love dusted with powdered sugar, or toasted with butter.
    At B Ruth, I think the banana flavor would not be very good up against the read deal, it has a strong flavor even in tiny amounts.

  • Reply
    Mary Lou McKillip
    April 14, 2014 at 8:44 am

    Tipper, this sound delicious. I put three bananas and 1 cup of crushed pecans in mine and three eggs.
    I would love to go to Marcie Joes restaurant. Bill Anderson was bragging how good the food was. I watch Joey and Rory show.

  • Reply
    tipper
    April 14, 2014 at 8:33 am

    B.Ruth-the cake does have a banana flavor : ) And I see elephant ears around here in people’s yards-but I have never tried to grow them : )

  • Reply
    dolores
    April 14, 2014 at 8:30 am

    I love banana bread and have had the cake version also. This recipe looks and sounds wonderful. It is a must try very soon. I wonder how many times the girls are able to bring their banana bread to school and get to eat the whole piece. I wouldn’t be surprised if there are friends’ fingers helping them.

  • Reply
    Miss Cindy
    April 14, 2014 at 7:39 am

    I already heard about the Banana Cake from the Deer Hunter. He said it was excellent. It looks very pretty too.
    Only thing missing is I’m not there to help eat it!

  • Reply
    Jackie
    April 14, 2014 at 7:37 am

    Why would bananas go to waste at your house? The riper they are the sweeter they are. Any time you have some that are too ripe mash them up with peanut butter and make a pudding. Banana pudding with peanut butter is so good I have to hold the spoon with both hands so I don’t swallow it too.

  • Reply
    b. Ruth
    April 14, 2014 at 7:31 am

    What I was going to ask, was; have you ever grown Elephant Ears.
    My aunt grew, for a short while, a Banana tree…brought back from one of those vacations to the beach, but it finally froze! Woopsie!
    I think back in the 40’s folks went to the tropical beaches, of sorts, NC, SC and Florida and wanted to grow banana trees and Elephant ears as a reminder of their trips…???
    Thanks again,

  • Reply
    Ethelene Dyer Jones
    April 14, 2014 at 7:21 am

    Sounds wonderful, Tipper. I will save–and try!

  • Reply
    b. Ruth
    April 14, 2014 at 7:20 am

    Tipper,
    This recipe for Banana Cake does sound good. However, I am such a fan of Banana Bread and Black Walnut Bread, I will have to opt out and wait on your Banana Bread!
    Was the 1 cup of bananas enough to give it a banana flavor? Do you think adding banana flavoring to the icing would hurt or help the flavor? Seems like I just love the texture and darker Banana Bread, but I’m weird that way…or is it I’m set in my ways!
    I’ll give it a go! Probably will use a 9×13 pan!
    I don’t know if the subject being of tropical nature (bananas) or me thinking of Banana leaves brought this to mind but I have to ask….
    I was first introduced to Elephant Ears in North Carolina!!
    I would see them growing in yards as we traveled around NC…I didn’t grow them until the last few years around our little pond.
    Mother tried growing a bulb once, after me nagging about the giant spectacular leaves on my Grannies plant. It just didn’t work out where we lived. For years, as a young girl, I thought it was a native to NC. LOL
    Seems like you don’t see them in yards so much anymore! At any rate, I am planting my three bulbs next to the pond today…
    Later, and have a great day…Thnaks Tipper, great tropical post…

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