Banana Cake And Filling
A moist, flavorful banana cake with a tender crumb, perfect for celebrations or teatime, complemented by a sweet filling and simple baking method.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two layer cake tins.
- In a mixing bowl, beat together the white sugar and eggs until well combined.
- Add the softened butter and continue to beat until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake tins.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
- Allow cakes to cool before assembling with filling.
Tips & Substitutions
For added flavor, consider incorporating crushed walnuts or pecans into the batter. If you don’t have milk, you can substitute it with almond milk or yogurt for a different twist. Make sure your butter is at room temperature to ensure a smooth batter. Also, don’t overmix once you add the dry ingredients to keep the cake light and fluffy.
Serving Suggestions
This banana cake is delightful on its own but can be enhanced with a cream cheese frosting or a simple dusting of powdered sugar. Serve it alongside a scoop of vanilla ice cream for a decadent dessert, or pair it with a cup of tea for a perfect afternoon treat. It also pairs beautifully with Granny'S Old Fashioned Tea Cakes for a lovely dessert spread.
Storage & Reheating
Store any leftover banana cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze individual slices wrapped in plastic wrap and placed in a zip-top bag for up to 3 months. To reheat, simply thaw and warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Cake And Filling contains roughly 958 calories, with 13g protein, 203g carbohydrates, and 12g fat. It is an excellent source of calcium (50% of the Daily Value), iron (32% of the Daily Value), and protein (26% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1147mg per serving (50% 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 ripe bananas in this cake?
Yes, using ripe bananas will add natural sweetness and enhance the banana flavor in the cake. Simply mash 1-2 ripe bananas and mix them into the wet ingredients for a delicious twist. This will also add moisture to the cake.
What can I use instead of white sugar?
You can substitute white sugar with brown sugar for a richer flavor, or use coconut sugar for a more natural option. Keep in mind that using brown sugar may make the cake a bit denser due to its moisture content.
Is there a way to make this cake healthier?
Absolutely! You can replace half of the all-purpose flour with whole wheat flour for added fiber. Additionally, consider reducing the sugar by 1/4 cup or using a sugar substitute to lower the calories. You could also add applesauce to replace some of the butter for a lighter version.
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).