Buttermilk Banana Cake

A 1950s recipe.

For some more detailed instructions, let’s consult the version from the September 8, 1955 edition of The Racine (Wisconsin) Journal-Times:

Buttermilk Banana Cake
(Makes one 9 inch square cake)

2 cups sifted cake flour
1 tsp. baking soda
3/4 tsp. salt
2 Tbsp. instant coffee
1/2 cup shortening
1 cup sugar
2 eggs
1-1/2 cups mashed banana (about 3 to 4 small)
1/2 cup buttermilk
1 tsp. vanilla

Sift together flour, baking soda, salt, and instant coffee. Cream shortening until light and fluffy. Gradually add sugar and beat well until fluffy. Add eggs, one at a time, beating well after each addition. Stir in mashed banana until well blended.

Add dry ingredients alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla; blend well. Bake in well greased 9-inch square pan in moderate oven (350 degrees Fahrenheit) 1 hour or until top springs back when lightly touched with finger. Top each serving with whipped cream.

No, really. That was the headline. The other one on the page was equally good.

“… I made you some cake!”

Hey, if you don’t want everyone to know, maybe you’d better wipe that grin off your face.

From the box of F.T. from Great Bend, Kansas.

Buttermilk Banana Cake

2 layers.


  • 2/3 c. shortening
  • 1-2/3 c. sugar

2-1/2 c. flour
1-1/4 tsp. baking powder
1 tsp. salt
1 tsp. baking soda

1-1/4 c. bananas
2/3 c. buttermilk
2 large eggs

Bake 350 deg. for 30 to 35 minutes.

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