4 tbsp (½ stick) salted butter, softened
2½ cups confectioners’ sugar (powdered sugar, sifted)
½ cup heavy cream, cold
1 tsp vanilla extract
That’s it.
No preservatives. No artificial flavors.
Just real food, treated with care.Groceries
Note on flour: The original recipe calls for all-purpose, but if you want an even lighter texture, swap in cake flour (it has less protein, so the cake rises higher and stays more tender).Note on shortening: As mentioned, modern Crisco no longer behaves like old-school shortening in frostings. If you prefer a stiffer icing (for piping or hot climates), use high-ratio shortening or a mix of butter + shortening. But for pure flavor? All-butter wins.
How to Make It: Step-by-Step, Heart-to-Heart
Let’s bake this like we’re honoring a legacy—oven warm, house smelling like joy.
Step 1: Preheat & Prep
Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or nonstick spray.
Optional: Line with parchment for easy lift-out.
Step 2: Mix Wet Ingredients
In a large bowl:
Whisk together sugar, sour cream, eggs, melted butter, mashed bananas, and vanilla until smooth and well blended.
Pro tip: Use a potato masher or fork to mash bananas—lumps are okay!
Step 3: Add Dry Ingredients
Gently stir in flour and baking soda until just combined.
Fold in walnuts, if using.
Don’t overmix! Overworking = tough cake.
Step 4: Bake to Golden Perfection
Pour batter into prepared pan. Smooth the top.
Bake 25–35 minutes, until a toothpick comes out clean and the center springs back when touched.
Let cool completely in the pan on a wire rack before frosting.
Patience tip: Warm cake = melted frosting disaster. Cool fully!
Step 5: Make the Buttercream
In a bowl, beat softened butter until creamy (~1 min).
Gradually add sifted confectioners’ sugar, beating on low.
Slowly pour in heavy cream and vanilla.
Beat on medium-high 2–3 minutes until light, fluffy, and spreadable.
Too thin? Add more sugar. Too thick? Add cream, 1 tsp at a time.
Step 6: Frost & Serve
Spread frosting evenly over cooled cake.
Slice with a sharp knife (wipe blade between cuts for clean slices).
Serve with coffee, tea, or just quiet gratitude.
Bonus: Leftovers keep beautifully—frosted cake stays moist for 3–4 days covered at room temp. Pro Tips for Next-Level Success
Use very ripe bananas —lots of brown spots = sweeter, more flavorful cake.
Room-temp ingredients blend better —take sour cream and eggs out ahead.
Want cupcakes? Bake at 350°F for 18–22 mins. Makes ~24. Decorate simply: Sprinkle chopped walnuts or banana slices on top before serving.
Freeze unfrosted cake: Wrap tightly, freeze up to 2 months. Thaw before frosting.
When to Serve This Golden Gem
Birthdays (this is the birthday cake of generations) Fall and winter gatherings
To someone who says, “I miss my grandma’s cooking” —watch their eyes light up
As a gift with a handwritten card telling the story behind it
Because food like this isn’t just dessert.Groceries
It’s love made edible.
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