Sour cream banana cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Shortening |
| 1⅓ | cup | Sugar |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| 2 | cups | Flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Soda |
| ¾ | teaspoon | Salt |
| 1 | cup | Sour cream |
| 1 | cup | Mashed bananas |
| ½ | cup | Chopped pecans |
Directions
Cream shortening and sugar until light and fluffy. Add eggs and vanilla; blend thoroughly. Combine flour, baking powder, soda and salt. Add to creamed mixture alternately with sour cream, beginning and ending with dry ingredi- ents. Add bananas and nuts, mixing until just blended. Spoon batter into greased and floured 13x9x2-inch pan. Bake at 350 for 40-45 minutes. Cool and frost with Cream Cheese Frosting (see recipe elsewhere).
MRS WARREN SIMS (DELIA)
POPLAR GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .