Bananas 'N' Cream Cake
Indulge in this delightful Bananas 'N' Cream Cake, a moist treat that harmonizes the sweetness of ripe bananas with the richness of sour cream and a touch of vanilla. Perfect for family gatherings or a cozy dessert night, this cake is sure to please banana lovers of all ages.
Ingredients
Instructions
- In a mixing bowl, cream shortening and sugar.
- Add the eggs, one at a time, beating well after each addition.
- Blend in vanilla.
- Add bananas and mix well.
- Combine flour, baking powder, baking soda, and salt; add to the creamed mixture alternately with sour cream, stirring just until combined.
- Stir in nuts.
- Pour into a greased and floured 10-inch Bundt or tube pan.
- Bake at 350° for 50 minutes or until cake tests done.
- Cool 10 minutes in pan before removing to a wire rack to cool.
- Dust with confectioners sugar before serving.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before adding them to the mixture. If you're out of shortening, you can substitute with an equal amount of unsalted butter. Use ripe bananas for the best flavor; the more brown spots, the sweeter they are. Consider adding chocolate chips for an extra indulgent twist, especially if you love recipes like Foolproof Dark Chocolate Fudge.
Serving Suggestions
Serve slices of this moist cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with coffee or tea for a lovely afternoon treat. For a more indulgent experience, try serving it alongside German Chocolate Upside Down Cake for a sweet flavor contrast.
Storage & Reheating
Store leftover Bananas 'N' Cream 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 then foil, storing for up to 3 months. To reheat, microwave slices for 10-15 seconds or enjoy them at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Bananas 'N' Cream Cake contains roughly 409 calories, with 2g protein, 25g carbohydrates, and 35g fat.
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 thaw them completely and drain any excess liquid before mashing. This can add extra moisture and sweetness to the cake, making it even more delicious.
Is there a way to make this cake healthier?
Certainly! You can substitute half of the all-purpose flour with whole wheat flour for added fiber. Additionally, consider using Greek yogurt instead of sour cream for a lower-fat option without sacrificing creaminess.
What kind of nuts work best in this cake?
Chopped walnuts or pecans are excellent choices as they complement the banana flavor nicely. If you prefer a nut-free version, feel free to omit the nuts entirely or replace them with dark chocolate chips for a different twist.
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).