Barbara'S Banana Cake
A moist and flavorful banana cake featuring ripe bananas, nuts or chocolate chips, and a creamy frosting, perfect for gatherings or casual indulgence.
Ingredients
Instructions
- Mix together butter, sugar, mashed bananas, eggs, vanilla, and sour milk until well combined.
- In a separate bowl, combine flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the banana mixture, mixing until smooth.
- Fold in chopped nuts and/or chocolate chips.
- Pour batter into a greased baking pan.
- Bake at 350 degrees Fahrenheit for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before frosting with White Creamy Icing.
Tips & Substitutions
For a moister cake, ensure your bananas are very ripe. You can substitute the sour milk with plain yogurt or buttermilk if needed. If you prefer a nut-free version, simply omit the nuts or chocolate chips. For added flavor, consider a pinch of cinnamon or nutmeg. This recipe can be adapted to create variations like banana muffins or cupcakes, perfect for any occasion.
Serving Suggestions
Serve the banana cake plain or top it with White Creamy Icing for an indulgent treat. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful brunch, consider serving slices alongside Scottsbluff Eggs and fresh fruit for a well-rounded meal.
Storage & Reheating
Store leftover banana 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. To reheat, microwave individual slices for about 10-15 seconds or warm in an oven preheated to 350°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Barbara'S Banana Cake contains roughly 260 calories, with 3g protein, 35g carbohydrates, and 10g fat. It is a good source of vitamin C (18% of the Daily Value) and calcium (12% 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, frozen bananas work well in this recipe. Just thaw them completely and drain any excess liquid before mashing. They will add great moisture and sweetness to the cake. This is a perfect way to use overripe bananas that you may have stashed in your freezer.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use unsweetened applesauce, mashed flaxseed, or a commercial egg replacer. Generally, 1/4 cup of applesauce or 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water can replace one egg. This makes the cake suitable for vegan diets as well.
How can I tell when the cake is done baking?
To check if the banana cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on the baking time, as ovens can vary. If it starts to brown too much on top, you can cover it loosely with foil.
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).