Banana Cake(2 Batches)
A moist, flavorful banana cake with a tender crumb, perfect for dessert or tea time. Its rich banana flavor and light texture appeal to all ages.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add beaten eggs gradually and mix well.
- Dissolve baking soda in boiling water, then add mashed bananas.
- Sift together all-purpose flour, baking powder, and salt.
- Alternately add the flour mixture and banana mixture to the creamed mixture, beginning and ending with the flour mixture. Add vanilla last and mix thoroughly.
- Pour batter into a greased pan and bake at 350°F for 40 minutes.
Tips & Substitutions
For best results, use very ripe bananas for maximum flavor and moisture. If you want to reduce fat, you can substitute half of the oil with unsweetened applesauce. Remember to measure flour correctly by spooning it into the cup and leveling it off to avoid a dense cake. If you're feeling adventurous, try adding chopped walnuts or chocolate chips to the batter.
Serving Suggestions
This banana cake is delightful on its own, but you can enhance it with a cream cheese frosting or a light dusting of powdered sugar. Serve it alongside a scoop of vanilla ice cream or with a drizzle of chocolate sauce for a decadent treat. It pairs beautifully with a slice of Kahlua Freeze for a wonderful dessert experience.
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. For longer storage, freeze slices wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, simply thaw at room temperature or warm in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Cake(2 Batches) contains roughly 926 calories, with 6g protein, 97g carbohydrates, and 62g fat. It is an excellent source of vitamin C (72% of the Daily Value), dietary fiber (42% of the Daily Value), and potassium (26% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2720mg per serving (118% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It's best to use a mix of both for a lighter cake while still incorporating the health benefits of whole grains.
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. Additionally, the edges will start to pull away from the sides of the pan, and the top should be golden brown.
Can I make this cake in advance?
Absolutely! You can make the banana cake in advance and store it properly. If you plan to frost it, wait until just before serving to add any frosting to maintain freshness and texture.
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).