500 Cake
A moist banana cake packed with chopped nuts and dates, offering rich flavors and a tender crumb. Perfect for dessert or a sweet snack with coffee.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Cream together butter and sugar until light and fluffy.
- Add egg yolks and mix well.
- Stir in thick sour milk and mashed bananas until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Fold in chopped nuts and chopped dates.
- Beat egg whites until stiff peaks form, then gently fold into the batter.
- Pour batter into a greased baking pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter. For a healthier twist, you can substitute half of the butter with unsweetened applesauce. If you don't have thick sour milk, regular milk with a tablespoon of vinegar or lemon juice can be used. Ensure not to overmix when combining dry and wet ingredients to keep the cake light and fluffy.
Serving Suggestions
This cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Brenda'S Apple Crisp for a comforting dessert spread. Consider serving it alongside fresh fruit or a light fruit salad for a refreshing contrast.
Storage & Reheating
Store leftover 500 Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, microwave individual slices for about 10-15 seconds or warm in the oven at 350°F (175°C) for 5-10 minutes, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of 500 Cake contains roughly 418 calories, with 10g protein, 83g carbohydrates, and 6g fat. It is an excellent source of iron (21% of the Daily Value), vitamin C (21% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1741mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas in this recipe?
Yes, you can use frozen bananas! Just make sure to thaw and drain any excess liquid before mashing them. Frozen bananas are often sweeter, which can add extra flavor to your cake.
What can I substitute for chopped nuts?
If you're allergic to nuts or prefer not to use them, you can replace them with seeds such as sunflower or pumpkin seeds. You can also omit them altogether or use additional chopped dates or chocolate chips for added sweetness.
Can I make this cake in advance?
Absolutely! You can bake the cake a day in advance. Just let it cool completely before wrapping it in plastic wrap or storing it in an airtight container. This will help the flavors meld together, making it even more delicious when served.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).