Banana Cake(By Mrs. Edmund G. Brown, Former First Lady Of California)
A moist, flavorful banana cake with optional walnuts, perfect for dessert or tea time. Its rich banana and vanilla notes appeal to all ages and tastes.
Ingredients
Instructions
- Sift flour, baking powder, and baking soda together; set aside.
- Cream butter with vanilla extract; gradually add sugar and cream thoroughly.
- Add egg yolks, one at a time, beating well after each addition.
- Sieve bananas and mix with buttermilk.
- Add dry ingredients and banana mixture in parts, starting and ending with dry ingredients, mixing until smooth after each addition.
- Stir in optional walnuts if used.
- Gently fold in the beaten egg whites until thoroughly blended.
- Divide batter evenly into two prepared pans greased and floured.
- Bake at 350°F (175°C) for 25 to 30 minutes or until the cake tests done.
- Cool on wire racks. Refrigerate for 3 to 4 hours or overnight before serving for best flavor and texture.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten until stiff peaks form before folding them into the batter. If you don't have buttermilk, you can substitute it with a mixture of regular milk and a tablespoon of vinegar or lemon juice. To enhance the banana flavor, consider using overripe bananas, as they are sweeter and more flavorful. This banana cake pairs beautifully with **Simple Pancake** for a delightful brunch spread.
Serving Suggestions
Serve this banana cake warm or at room temperature, optionally dusted with powdered sugar or drizzled with a simple glaze. It makes a wonderful dessert on its own or can be accompanied by a scoop of vanilla ice cream for added indulgence. For a delightful breakfast, consider serving slices alongside **Vita Crunch** for a balanced start to your day.
Storage & Reheating
Store any leftover banana cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag. When ready to enjoy, thaw at room temperature or reheat in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Cake(By Mrs. Edmund G. Brown, Former First Lady Of California) contains roughly 484 calories, with 20g protein, 10g carbohydrates, and 38g fat. It is an excellent source of protein (40% of the Daily Value), iron (28% of the Daily Value), and vitamin A (26% of the Daily Value). Note that it is relatively high in sodium, at 979mg per serving (43% 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 eggs instead of just egg whites and yolks?
Yes, you can use whole eggs instead of separating them. Use four large eggs in total, which will yield a rich texture. Just keep in mind that the cake may be denser since the whipped egg whites add lightness to the batter.
How can I make this banana cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Make sure your baking powder and baking soda are also gluten-free. The texture may vary slightly, but it will still be delicious!
What can I add to this recipe to make it more flavorful?
Consider adding spices like cinnamon or nutmeg for warmth and depth. You can also mix in chocolate chips or dried fruits such as raisins for added sweetness. These enhancements will elevate the cake while keeping it aligned with **American recipes**.
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).