Cordon-Rose Banana Cake
A moist and flavorful banana cake with lemon zest and vanilla, perfect for breakfast or teatime, appealing to banana lovers and those seeking a tender, fruity treat.
Ingredients
Instructions
- Preheat the oven and prepare your baking pan.
- In a bowl, mash the ripe bananas until smooth.
- Add sour cream, eggs, grated lemon zest, and vanilla to the mashed bananas; mix well.
- In a separate bowl, sift together the cake flour, sugar, baking soda, and baking powder.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Add the softened unsalted butter and mix until the batter is smooth.
- Pour the batter into the prepared baking pan.
- Bake in the preheated oven for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool before serving.
Tips & Substitutions
For an extra moist cake, ensure your bananas are very ripe, almost blackened. If you don't have sour cream, Greek yogurt can be a great substitute. To add a twist, consider incorporating chopped nuts or chocolate chips into the batter. Always sift your flour to prevent clumping and achieve a lighter texture.
Serving Suggestions
Serve slices of Cordon-Rose Banana Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a side of Creamy Cucumber And Onion Salad for a refreshing contrast. For breakfast, enjoy a slice with Homemade Waffles Or Pancakes for a sweet start to your day.
Storage & Reheating
Store leftover Cordon-Rose Banana Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, just until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Cordon-Rose Banana Cake contains roughly 351 calories, with 6g protein, 71g carbohydrates, and 5g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1456mg per serving (63% 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 thaw them completely and drain any excess liquid before mashing. Frozen bananas are usually sweeter and can enhance the flavor of your cake.
What can I do if my cake sinks in the middle?
If your cake sinks in the middle, it may be due to underbaking or too much moisture in the batter. Ensure your oven is calibrated correctly and consider reducing the sour cream slightly if your bananas are very ripe.
Can I make this cake gluten-free?
Absolutely! Substitute the cake flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for proper texture, or add it separately if your blend doesn’t. This allows you to enjoy the Cordon-Rose Banana Cake in a gluten-free version.
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).