Banana Cake(Nellie Hunt-Edison)
A moist, flavorful banana cake with rich banana slices, perfect for dessert or teatime, suited for family gatherings and banana lovers alike.
Ingredients
Instructions
- Mix all ingredients together in a large bowl.
- Fold in the sliced bananas.
- Pour the batter evenly into two greased round pans.
- Bake at 350°F for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool before frosting with your favorite frosting.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have sour milk, you can substitute it by adding 1/2 tablespoon of vinegar to regular milk and letting it sit for a few minutes. Ensure your butter is at room temperature to achieve a smooth batter. For added texture, try incorporating nuts or chocolate chips. This cake pairs beautifully with Aunt Carol'S Date Balls for a delightful dessert spread.
Serving Suggestions
Serve the banana cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. Fresh fruit, like berries or sliced strawberries, also makes a lovely accompaniment. This cake is perfect for special occasions or casual gatherings, and it pairs well with coffee or tea. For an interesting twist, try serving it alongside Grandma'S Potato Soup for a unique sweet and savory combination.
Storage & Reheating
Store any leftover banana cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, you can warm individual slices in the microwave for about 10-15 seconds, or place larger pieces in a preheated oven at 350°F for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Cake(Nellie Hunt-Edison) contains roughly 87 calories, with 2g protein, 16g carbohydrates, and 2g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1174mg per serving (51% 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 make sure to thaw and drain any excess liquid before adding them to the batter. Frozen bananas often have a softer texture, which can enhance the cake's moisture and flavor.
What frosting goes best with banana cake?
Cream cheese frosting is a popular choice for banana cake, as its tangy flavor complements the sweetness of the bananas. You could also try a simple buttercream or even a chocolate ganache for a richer taste. Feel free to experiment with flavors to find your perfect match.
Can I make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose one that contains xanthan gum or add a teaspoon of it to the mix, as it helps to bind the ingredients together and maintain the cake's 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).