German Crushed Banana Cake
German Crushed Banana Cake offers a moist, flavorful treat with ripe bananas, cinnamon, and nuts, perfect for dessert or teatime gatherings, appealing to banana and nut lovers.
Ingredients
Instructions
- With an electric mixer, beat butter and sugar until light and fluffy.
- Add egg yolks, crushed bananas, and vanilla extract; mix well.
- In a cup, stir baking soda into sour milk until dissolved.
- Add the sour milk mixture to the butter mixture and blend.
- Sift together flour and ground cinnamon; gradually add to the batter and mix.
- In a separate bowl, beat egg whites until stiff but not dry.
- Stir chopped nuts into the batter, then gently fold in the beaten egg whites.
- Pour the batter into two greased 9-inch round cake pans.
- Bake in a preheated 350°F (175°C) oven for 35 to 40 minutes until done.
- Cool in pans for 5 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can substitute sour milk with buttermilk or regular milk mixed with a splash of vinegar. Make sure the bananas are overripe for the best sweetness and moisture. If you prefer a nut-free version, simply omit the chopped nuts or replace them with chocolate chips for a delightful twist.
Serving Suggestions
This cake is delicious on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Almond Cheese Fruit Dip for a unique dessert platter. For an afternoon treat, enjoy it alongside a hot cup of coffee or tea.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for 2-3 days. For longer storage, wrap the cake in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds, or enjoy cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of German Crushed Banana Cake contains roughly 621 calories, with 8g protein, 74g carbohydrates, and 31g fat. It is a good source of vitamin C (18% of the Daily Value), protein (15% of the Daily Value), and potassium (14% 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! Just thaw and drain any excess moisture before mashing. They tend to be sweeter and more flavorful, making them perfect for this cake.
What can I do if I don't have sour milk?
If you don't have sour milk, you can easily make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of regular milk. Let it sit for about 5-10 minutes to curdle before using it in the recipe.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can lead to a dry texture.
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).