Banana Cake
Indulge in the delightful sweetness of this Banana Cake, featuring ripe bananas that lend a rich flavor and moist texture. Perfect for dessert lovers or anyone seeking a comforting treat, this cake is a wonderful way to use overripe bananas, making it a hit at gatherings and family celebrations.
Ingredients
Instructions
- Mash bananas in a bowl and add sour milk or cream.
- Sprinkle soda over this mixture.
- Cream together sugar, shortening, and eggs.
- Alternate adding the banana mixture with flour and blend thoroughly.
- Grease and flour cake pans.
- Bake at 350° for 30 to 40 minutes for a 13 x 9-inch pan.
- This recipe makes 2 large layers or 1 good size loaf cake.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have sour milk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure your bananas are very ripe for optimal sweetness. If you prefer a lighter texture, sift the flour before measuring. You can also add chopped nuts or chocolate chips for extra flavor.
Serving Suggestions
Serve the banana cake plain or with a dusting of powdered sugar. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider adding a side of fresh fruit, like berries or a fruit salad, for a refreshing complement. This cake also goes well with a cup of coffee or tea for an afternoon snack.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, wrap individual slices in a damp paper towel and microwave for about 10-15 seconds. This will help retain moisture and keep the cake soft.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Cake contains roughly 634 calories, with 4g protein, 40g carbohydrates, and 53g fat. It is a good source of calcium (13% 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, frozen bananas work well for banana cake. Just thaw them completely and drain any excess liquid before mashing. They should be very ripe, which enhances the flavor of the cake.
How can I make this recipe gluten-free?
To make a gluten-free banana cake, substitute all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that all other ingredients, especially baking powder and soda, are gluten-free to avoid cross-contamination.
Can I make mini banana cakes instead of one large cake?
Absolutely! You can pour the batter into mini loaf pans or muffin tins. Adjust the baking time to about 20-25 minutes for mini cakes, checking for doneness with a toothpick.
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).