Thursday, July 9, 2015

FABBY: Vintage Banana Cake Recipe

Hello sweet friends!

I say vintage Banana Cake recipe, caz it is!  
See, my best friend Stephanie inherited from her aunt a baking book from the 1950's and believe me, all the recipes from that book are by far the best I have ever tried.

I copied and bonded the book, because there was no Amazon then, so I guess you can look for it there, I recommend it, as they might be used and inexpensive on sale now.

 All the recipes from this book are always the best cakes, ever.
I like to bake knowing that it'll come out perfect and simply delish!

The book's title is: "The Southern Heritage CAKES Cookbook."

The recipe for this classic, banana cake is at the end of this post.

I fixed a setting for tea on the antique heirloom English buffet.


I decided to use some of my reticulated pieces for tea.

The Banana Cake was baked on a pretty Nordic Ware loaf pan with bananas... so cute!

I love the Nordic Ware pans cause they come in so many adorable etchings, as this one with banana trees and bananas as well.


The vintage German urn is one of my favorite pieces I received for a MD's from Alejandro a few years ago, as he bought it because it was hand painted in such lovely flowers. 
My Mr. Living posses' the 'know how' on 'ceramics and porcelains.' 


Thank you so much for your sweet and kind comments, as you always make my day!

Thanking the lovely hostesses for having me at their great parties.

A special thanks to the generous and supportive ladies that meke me the honor to feature me.




1/2 cup shortening
1 cup sugar
2 eggs
2 cups mashed ripe bananas
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup chopped pecans, or other nut

Cream shortening, gradually add sugar, beating well.
Add eggs one at a time. Add bananas and mix until smooth.
Combine flour, bp, bs and salt; add to creamed mixture, stirring just until moistened. Stir in chopped pecans.

Pour batter into a greased and floured loaf pan, 9x5x3.
(You have to reserve 1 cup if you want to use this Nordic pan, because is not as deep as the above size pan).

Bake at 350F for 1 hour it says on the book, but it just took mine 50 min. on my electric oven. Cool in pan 10 min.  Remove cake on wire rack to complete cooling.

I will be joining:

Tablescape Thursday
Simple and Sweet Party
It's a Party
Home and Garden Thursday
Saturday Show Off
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Grace at Home
Tea Cup Tuesday-English teacups
Foodie Friday and Everything else

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Keeping it Simple-Block party
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A Return to Loveliness
Tea Cup Tuesday
Tuesday Cuppa Tea
Bernideen's Tea Time Blog
Inspire Me Tuesday
Mix it up Monday     www.flourmewithlove.coWordless
Wordless Wednesday
Tuesdays with a Twist

Brag About it Linky Party
Wake up Wednesday
The (Not Just) Homemaking Party
Vintage Inspiration Party
Home and Garden Thursday