Gold Medal Banana Cake
A moist and flavorful banana cake enhanced with rich banana flavor and a tender crumb, perfect for breakfast, brunch, or teatime. Its simple ingredients and classic taste make it a favorite among banana lovers and family gatherings alike.
Ingredients
Instructions
- Melt the shortening and add beaten eggs and sugar; mix well.
- Sift together the flour, baking powder, soda, and salt; add to the mixture.
- Add vanilla and mashed bananas; mix thoroughly.
- Pour the batter into a tube pan.
- Bake at 350°F until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moister cake, ensure your bananas are very ripe, as this enhances flavor and texture. You can substitute the shortening with unsalted butter for a richer taste. If you're out of sour cream, plain yogurt works well as a replacement. Don't forget to sift the dry ingredients to avoid lumps, ensuring a smooth batter.
Serving Suggestions
This banana cake is delightful served plain or with a dollop of whipped cream. Pair it with a side of Sour Cream Dressing for a tangy contrast. It also complements a scoop of vanilla ice cream perfectly. For a special touch, drizzle some caramel sauce on top before serving.
Storage & Reheating
To store leftovers, wrap the banana cake in plastic wrap or place it in an airtight container to keep it fresh. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. If you want to enjoy it warm, reheat individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Gold Medal Banana Cake contains roughly 615 calories, with 7g protein, 56g carbohydrates, and 41g fat. It is a good source of iron (18% of the Daily Value), protein (14% of the Daily Value), and vitamin C (13% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 and drain any excess liquid before mashing. They should be very ripe and soft for the best flavor and moisture content in your cake.
How can I make this cake gluten-free?
To adapt this recipe for gluten-free diets, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that the other ingredients, such as baking powder and baking soda, are also gluten-free to maintain the integrity of the recipe.
What can I do if my cake is too dense?
If your banana cake turns out too dense, it could be due to overmixing the batter or using too many bananas. Make sure to mix until just combined and measure your bananas accurately. Sifting the dry ingredients can also help achieve a lighter 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).