Grandma’s Great Depression Cake Recipe

Roll back the years with this delightful 1930s Banana Cake Recipe. In the era of speakeasies and jazz, comfort food took a delicious twist, bringing joy during a time of economic hardship. Who knew a simple banana could bring such pleasure? ????

The beauty of this recipe lies in its simplicity, reminiscent of a time when kitchen pantry staples were transformed into extraordinary delights. Nothing says home like the smell of a freshly baked banana cake wafting through the house.

Banana: The Star of the Show

What’s yellow, sweet, and loved by all? Yes, you guessed it – bananas! From banana splits to banana bread, this versatile fruit has made its way into our hearts and tummies. And in the star-studded world of baking, the banana cake holds its own, especially when it has a touch of 1930s glamour.

Tip: Use overripe bananas for a sweeter, more intense banana flavor.

A Recipe Born Out of Necessity

During the Great Depression, home cooks had to make do with what they had. Hence, the Banana Cake was born – a delicious solution to using up overripe bananas. It’s proof that the most challenging times can lead to the most delightful creations. ✨

Tip: Add a dash of cinnamon or nutmeg for an extra layer of flavor.

It’s time to grab that apron, put on some jazz music ????, and take a delicious trip down memory lane. Let’s dive into this 1930s Banana Cake recipe that is sure to become a household favorite!

Warning: This banana cake is so good it might cause a minor household stampede. Proceed with caution and save a slice for yourself before it disappears! ????

Tip: Make sure to grease and flour your cake pan well so the cake comes out easily.

1930s Banana Cake

Course: DessertCuisine: American

Servings

8

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Travel back in time with this delicious and simple 1930s Banana Cake recipe, a nostalgic dessert that never goes out of style.

Ingredients

• 2 ripe bananas

• 2 cups flour

• 1 1/2 cups sugar

• 1/2 cup butter, softened

• 2 eggs

• 1/4 cup buttermilk

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• 1/4 teaspoon salt

Directions

• Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
• In a large bowl, cream the butter and sugar together until light and fluffy.
• Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.
• In another bowl, combine the flour, baking soda, and salt. Add the flour mixture to the banana mixture, alternating with buttermilk. Pour batter into the prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before serving.

Notes

• For extra banana flavor, you can add one more ripe banana.
• Make sure to use ripe bananas for this recipe. They should have brown spots on the skin.
• This cake is delicious on its own but you can also frost it with cream cheese frosting for an extra treat.

Frequently Asked Questions

Q: Can I use banana flavoring instead of real bananas?
A: Real bananas are preferred for this recipe as they provide natural sweetness and moisture.

Q: Can I add nuts to the recipe?
A: Yes, you can add 1/2 a cup of chopped walnuts or pecans for some added crunch.

Q: Can I make this recipe into cupcakes?
A: Absolutely! Just adjust the baking time to around 20 minutes.

Q: What can I use if I don’t have buttermilk?
A: You can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 5 minutes.