Aunt Sada'S Banana Cake
A moist and flavorful banana cake with a tender crumb, perfect for breakfast, snack, or dessert, appealing to banana lovers and those craving a comforting treat.
Ingredients
Instructions
- Beat shortening and sugar until well combined.
- Add sour cream or milk with butter and cream well.
- Add beaten eggs to the mixture.
- Stir in mashed bananas.
- Sift together the dry ingredients: flour, baking soda, baking powder, and vanilla, then add to the wet mixture.
- Mix until just combined.
- Pour batter into a waxed-paper lined 9 x 13-inch pan.
- Bake at 350°F (175°C) for 35 minutes or until a toothpick inserted into the center comes out clean.
- Serve hot with butter or ice with your favorite frosting.
Tips & Substitutions
For an extra moist banana cake, ensure your bananas are very ripe and well-mashed. If you don’t have shortening, you can substitute with unsalted butter for a richer flavor. To enhance the cake’s sweetness, consider adding a sprinkle of cinnamon to the dry ingredients. This recipe is adaptable; feel free to mix in nuts or chocolate chips for added texture.
Serving Suggestions
Serve slices of Aunt Sada's Banana Cake warm with a pat of butter for a comforting treat. This cake pairs beautifully with a cup of coffee or tea. Consider serving it alongside a light salad or dishes like Orange Glazed Beets to balance the sweetness. For a festive twist, top the cake with cream cheese frosting or a dusting of powdered sugar.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice and warm in the microwave for about 15-20 seconds or place in a preheated oven at 350°F (175°C) for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Sada'S Banana Cake contains roughly 276 calories, with 5g protein, 42g carbohydrates, and 9g fat. It is a good source of iron (12% of the Daily Value), vitamin C (12% of the Daily Value), and protein (11% 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 for this recipe?
Yes, you can use frozen bananas! Just thaw them completely and drain any excess liquid before mashing. This can result in a moister cake, enhancing the overall flavor.
What can I substitute for sour cream?
If you don't have sour cream, you can use plain yogurt as a direct substitute. Alternatively, mix 1/3 cup of milk with 1 tablespoon of melted butter, as suggested in the recipe, for a similar texture and taste.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times may vary slightly, so keep an eye on it after about 30 minutes.
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).