Banana Layer Cake
A moist and flavorful banana layer cake featuring ripe mashed bananas, vanilla, and a tender crumb. Perfect for banana lovers and suitable for casual gatherings or special occasions, it offers a delightful balance of sweetness and banana richness, topped with frosting or enjoyed plain.
Ingredients
Instructions
- Cream Crisco and sugar; add eggs and beat well.
- Add dry ingredients alternately with milk to the creamed mixture.
- Stir in mashed bananas and vanilla until well combined.
- Pour batter into greased baking pans and bake in a 350°F oven for 30 to 35 minutes.
Tips & Substitutions
For a lighter cake, consider substituting half of the Crisco with applesauce or yogurt. If you don't have ripe bananas, you can speed up the ripening process by placing them in a brown paper bag. Make sure to check for doneness by inserting a toothpick into the center; it should come out clean. This recipe can also be adjusted for a gluten-free version by using a gluten-free flour blend.
Serving Suggestions
This banana layer cake is delightful when served with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Cherry Salad (Pink Delight Salad) for a refreshing contrast. Consider adding a drizzle of caramel or chocolate sauce on top for an extra indulgent treat. Serve it alongside a hot cup of coffee or tea for a perfect afternoon snack.
Storage & Reheating
Store any leftover banana layer cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. For reheating, place a slice in the microwave for 10-15 seconds, or warm it in the oven at 300°F for about 5 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Layer Cake contains roughly 212 calories, with 3g protein, 44g carbohydrates, and 3g fat. It is a good source of calcium (19% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1087mg per serving (47% 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 in this recipe?
Yes, frozen bananas can be used in this recipe. Thaw them first and drain any excess liquid before mashing. This will help maintain the right consistency in your batter and provide the same sweetness and flavor as fresh ripe bananas.
How can I make this cake more flavorful?
To enhance the flavor, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients. You can also mix in chopped nuts, like walnuts or pecans, for added texture. For a more tropical twist, try incorporating shredded coconut or a splash of rum extract into the batter.
What type of frosting goes well with banana layer cake?
A cream cheese frosting complements banana layer cake perfectly, offering a tangy balance to the sweetness. Alternatively, a buttercream frosting flavored with vanilla or a hint of almond extract can also work wonderfully. For a lighter option, whipped cream can be used to keep it airy and fresh.
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).