Banana Layer Cake & Creamy Banana Icing from 1938
1/2 cup solid vegetable shortening
1/2 teaspoon salt
1/2 tablespoon grated lemon rind
1 cup granulated sugar
2 eggs, unbeaten
2 cups sifted flour (cake flour preferred)
2-1/2 teaspoons baking powder
3/4 cup milk
1 large banana, sliced
Combine solid vegetable shortening, salt and lemon rind.
Add sugar gradually and cream until light and fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Sift flour and baking powder together 3 times. Add small amounts
of flour to creamed mixture, alternately with milk, beating
after each addition until smooth.
Pour batter into two 8-inch layer pans greased with solid
Bake in a moderately hot oven (375 degrees F). 25 minutes.
Spread Creamy Banana Frosting (recipe below) on one layer and
arrange banana slices on top. Place second layer on top and
spread frosting on top and sides of cake.
Creamy Banana Frosting
2 tablespoons solid vegetable shortening
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon grated lemon rind
3 cups sifted confectioners’ sugar
1 large banana, mashed
3 tablespoons scalded cream (about)
Combine solid vegetable shortening, butter, salt and grated
lemon rind, and blend. Add 1/3 cup confectioners’ sugar
gradually, creaming well. Add mashed banana and blend.
Add remaining confectioners’ sugar, alternately with cream,
beating until smooth and creamy and stiff enough to spread.
Makes enough frosting to cover tops and sides of two
Source: Mrs. Thurn, food expert and lecturer in the Rochester, PA
Daily Times newspaper, Wednesday, Jan 19, 1938.