Serves: 20
  • ¼ cup butter and ¼ cup shortening
  • 2 cups sugar
  • 3 large eggs
  • 2 tsp vanilla
  • 3 cups flour
  • 1½ tsp baking powder
  • 1 tsp salt
  • 1½ tsp baking soda
  • 1 cup whip cream (not whipped)
  • ½ cup sour cream
  • 1½ cup bananas, mashed
  • ½ cup walnuts,chopped
Graham Cracker Frosting:
  • 2½ cups powdered sugar
  • ¾ cup butter or shortening (I used butter)
  • 1 tsp vanilla
  • 2 drops yellow food coloring(optional)
  • ⅛-1/4 cup milk (just enough to make it spreadable)
  • 1 large square of graham cracker (crushed)
  1. In a large mixing bowl, cream butter, and shortening; gradually add sugar and beat until light and fluffy.
  2. Beat in eggs, one at a time, then add vanilla.
  3. Then add flour, baking powder, salt, and baking soda, alternating with the whipping cream and sour cream.
  4. Add the mashed bananas and nuts; fold in until well blended.
  5. Bake in a 9″ X 13″ cake pan at 375 degrees for 40-45 minutes or until cake tester comes out clean.
  6. Cool. (This makes a nice moist, but very thick, heavy cake).
Graham Cracker Frosting:
  1. In a mixing bowl, cream together powdered sugar and butter or shortening.
  2. Add vanilla and yellow food coloring (if desired).
  3. Add milk a little at a time, (add the amount you want for the desired fluffiness).
  4. Beat until light and fluffy.
  5. Spread on a cooled cake.
  6. Take the graham cracker square and crush in a bowl until fine. (I use the bottom of a plastic glass).
  7. Sprinkle on top of frosting. (This will tone down the sweetness).

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