Mrs. Brown’s Banana Bread (part two)

In an earlier post, I talked about the yummy banana bread Jerry’s wife, Anne, brought to a staff meeting one morning. While it certainly satisfied his sweet tooth, Jerry was quick to remind us that Anne’s version was not the same as his own mother’s “famous banana cake.”

I was lucky enough to get my hands on the coveted recipe. Bakers, behold:

Bernice Brown’s Banana Cake



½ cup butter

2 eggs

1 and ½ cups sugar

½ cup sour milk (1 teaspoon lemon or vinegar to make sour milk)

1 teaspoon baking soda

2 cups flour

2 teaspoons baking powder

3 ripe bananas, mashed (the riper, the better)

1 teaspoon vanilla

1 cup chopped walnuts


Cream butter and sugar. Add egg yolks. Add milk with baking soda. Mix.

Put baking powder in flour, mix in gently. Add vanilla, banana and nuts.

Fold in beaten egg whites last. Mix barely, don’t over beat.

Bake in 3 greased layer cake tins at 325-350 degrees for 30 minutes.



2 tablespoons butter

2 and ½ cups powdered sugar

1 egg

1 teaspoon vanilla

A little cream


Cream butter and sugar. Add egg and mix. Add vanilla. Add cream until frosting is the right consistency to spread.

Make the cake the day before serving.

We’d love to hear from some of our own kitchen-happy supporters – share your favorite recipes in the comments section.


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