Great Grandmother Tillie's Banana Cake is always requested for family gatherings and now we're sharing her special recipe with you!
- 1 pint heavy whipping cream (very cold!)
- 4 tbsp powdered sugar
- 2 tbsp Amoretti® Vanilla Madagascar Bourbon W.S.
- 2 tsp unflavored gelatin powder (such as Knox)
- 2 tbsp water
- 2 firm bananas, sliced, for garnish
- Preheat oven to 350℉. Prepare your pans by lining the bottoms of two round cake pans with parchment paper, greasing the sides with oil or butter.
- In a medium bowl, sift flour, baking powder, baking soda and salt together. Set aside.
- In a large bowl, cream together shortening and sugar.
- Add in the (well beaten) eggs, Madagascar Bourbon Vanilla, and Banana Compound. Mix together until you reach a creamy consistency.
- Add the dry ingredients, please be careful to not over-mix.
- Now, alternate adding some buttermilk, then bananas, blending as you go until there is nothing more to add.
- Divide the batter between the two pans and bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean.
- Let cool in pans for 5 minutes, then turn out the layers and let cool on wire racks. The cake layers must be completely cool before frosting!
ASSEMBLE THE CAKE
- For the frosting, you can just make whipped cream and slather it on, but we recommend making a stabilized whipped cream – it’ll hold up longer and better support the sliced bananas.
- In a large metal bowl, stir together the cold heavy whipping cream, powdered sugar, and Madagascar Bourbon Vanilla.
- Place the bowl of cream and whisks of electric mixer in fridge for 5-10 minutes to make everything cold.
- Meanwhile, combine powderer gelatin and water in a small bowl. Once water has been fully soaked up by the gelatin (about 5 minutes), microwave the mixture for about 10-20 seconds. It should become a thick, hot liquid. Stir well and let sit at room temperature.
- Remove cream bowl from fridge and beat on medium-high until soft peaks start forming.
- Still beating the cream, steadily pour the (slightly warm) liquid gelatin into the bowl.
- Beat until you reach stiff peaks, and be sure to use within 30 minutes (after which smooth spreading will become difficult!).
- Spread frosting on top of one layer (adding some sliced bananas here is tasty) then put the top layer on and frost the entire cake.
- Garnish with sliced bananas, serve, and enjoy! Store leftovers (if there are any!) in the refrigerator.
- Grandmother Tillie used a LOT of bowls! For this recipe, you will be using 4 bowls – no, 6 (you’ll need a couple more for the frosting)… Better make sure your dishwasher is empty before embarking on the Banana Cake adventure!
- If you don't have buttermilk, make sour milk by adding 1 tbsp lemon juice to ¼ cup milk and let it curdle slightly before using.
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