Diane'S Banana Cake With Sour Cream Filling
A moist and flavorful banana cake with a rich sour cream filling, perfect for banana lovers and ideal for teatimes, celebrations, or casual gatherings.
Ingredients
Instructions
- Preheat oven to 375°F.
- Grease and flour two 9-inch round pans.
- Prepare the batter by mixing sugar, flour, salt, baking powder, and baking soda in a bowl.
- In a separate bowl, cream together shortening and sugar.
- Add mashed bananas, eggs, vanilla, and buttermilk to the creamed mixture, mixing well.
- Gradually combine dry ingredients into the wet ingredients until smooth.
- Divide the batter evenly between the prepared pans.
- Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool, then assemble with sour cream filling as desired.
Tips & Substitutions
For a richer flavor, consider using ripe bananas as they enhance the sweetness. If you don't have buttermilk, you can make a substitute by mixing regular milk with a splash of vinegar or lemon juice. To make the cake even more moist, you can add a little unsweetened applesauce. This cake pairs beautifully with Chocolate Dip For Fruit for a delightful dessert spread.
Serving Suggestions
This banana cake is delicious on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh fruit, like berries or sliced bananas, makes a refreshing side. For a complete meal, consider pairing it with a light salad, such as Twelve Cup Salad, to balance the sweetness of the cake.
Storage & Reheating
To store leftover cake, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to three days. If you prefer to keep it longer, refrigerate for up to a week. To reheat, simply microwave a slice for 10-15 seconds or warm in the oven at a low temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Diane'S Banana Cake With Sour Cream Filling contains roughly 275 calories, with 7g protein, 51g carbohydrates, and 5g fat. It is an excellent source of calcium (31% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2331mg per serving (101% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the texture may be denser, so you might want to adjust the liquid slightly. To keep the cake light, consider mixing half whole wheat and half all-purpose flour for the best results.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute with an equal amount of unsalted butter or coconut oil. This will give the cake a different flavor and texture, but it will still remain delicious. Just ensure that the butter is softened before creaming.
How can I make the sour cream filling?
To make a simple sour cream filling, mix together 1 cup of sour cream with 1/4 cup of powdered sugar and a splash of vanilla extract. Adjust the sweetness to taste. This filling complements the banana cake perfectly and adds a tangy contrast to the sweetness.
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).