• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2/3 cup shortening
  • 2-1/2 cups sifted cake flour
  • 1-1/2 cups sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup mashed fully ripe bananas (2 to 3)
  • 2/3 cup milk
  • 2 eggs
  • 1 cup chopped pitted cooked prunes
  • 1/2 cup chopped California walnuts


  • Stir shortening just to soften. Sift in dry ingredients. Add bananas and half of the milk; mix till all flour is dampened. Then beat vigorously 2 minutes. Add eggs and remaining milk; beat 2 minutes longer. Fold in prunes and nuts. Pour into waxed paper-lined 13x9x2-inch pan.
  • Bake in moderate oven (350 degrees F.) 40 to 45 minutes. Let stand about 10 minutes and turn out of pan. When cool, frost top and sides with Brown-Sugar Frosting; trim with California walnut halves.
  • Note: For "portable" cake to take to covered-dish dinner, bake in greased pan; frost in pan on top of cake


Categories: Cake  Dessert 

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