Grandma Libey'S Banana Cake
A moist, flavorful banana cake with a tender crumb, complemented by rich caramel icing—perfect for family gatherings or casual celebrations.
Ingredients
Instructions
- Cream oleo and sugar together until light and fluffy.
- Add beaten eggs, soda, and baking powder; mix well.
- Alternately add flour and sour milk to the mixture, mixing after each addition.
- Stir in mashed bananas and vanilla; beat until well combined.
- Pour batter into a greased and floured 9 x 13-inch pan.
- Bake at 350°F (175°C) for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before icing with caramel icing.
Tips & Substitutions
For a lighter texture, ensure the oleo is at room temperature before creaming with sugar. If you don't have sour milk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. Overripe bananas work best; they add more sweetness and moisture. For added flavor, consider folding in chopped nuts or chocolate chips to the batter, which pairs beautifully with Yum Yum.
Serving Suggestions
Serve Grandma Libey's Banana Cake plain, or top it with caramel icing for a decadent treat. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete dessert experience, consider serving it alongside Paula's Favorite Reese's Cookies for a delightful sweet platter.
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 for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for 10-15 seconds, or enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Libey'S Banana Cake contains roughly 278 calories, with 2g protein, 34g carbohydrates, and 2g fat.
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 banana cake. Make sure to thaw them and drain any excess liquid before mashing. This will help maintain the proper consistency of the batter while ensuring a rich banana flavor.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. The edges will also start to pull away from the sides of the pan, indicating that it's ready to be removed from the oven.
What can I use if I don't have oleo?
If you don't have oleo, you can substitute it with an equal amount of unsalted butter or margarine. This will provide a similar texture and flavor to the cake, ensuring a delicious result.
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).