Grandma'S Blue Ribbon Banana Cake
Deliciously moist banana cake with crunchy nuts, buttery frosting, perfect for holiday gatherings or a sweet family snack.
Ingredients
Instructions
- Cream butter and sugar until fluffy.
- Add egg yolks and vanilla and mix well.
- Stir in sour milk, then fold in flour, baking soda, baking powder, and salt.
- Roll nuts in a little flour and fold into the batter.
- Fold in beaten egg whites gently.
- Stir in mashed bananas.
- Pour batter into a greased pan and bake at 325°F for 25 minutes.
- Increase oven temperature to 350°F and bake for an additional 20 minutes or until a toothpick comes out clean.
- Let the cake cool completely before frosting with butter cream frosting.
Tips & Substitutions
For best results, use very ripe bananas, as they provide the sweetest flavor. If you don't have sour milk, you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk. Ensure that the butter is softened to room temperature for easy creaming with sugar. This cake can also be made without nuts for a nut-free version.
Serving Suggestions
This banana cake is perfect for a dessert centerpiece. Serve it plain or top it with butter cream frosting for added sweetness. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, serve alongside June'S Frozen Yogurt Salad for a refreshing side.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To reheat, simply microwave a slice for 10-15 seconds or warm in the oven at 300°F until heated through. This keeps the cake moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Blue Ribbon Banana Cake contains roughly 648 calories, with 12g protein, 118g carbohydrates, and 10g fat. It is an excellent source of vitamin C (38% of the Daily Value), dietary fiber (26% of the Daily Value), and iron (26% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2449mg per serving (106% 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 can be used as long as they are thawed and well-drained. They often provide a richer flavor and are perfect for baking. Just make sure to mash them thoroughly before adding to the batter.
How can I make this cake gluten-free?
To make this banana cake gluten-free, substitute regular flour with a 1:1 gluten-free flour blend. Ensure that the baking powder and baking soda are also gluten-free. The texture may vary slightly but should still be delicious.
What frosting works best with this banana cake?
Butter cream frosting is a classic choice for this banana cake, providing a sweet and creamy topping. You can also try cream cheese frosting for a tangy contrast that complements the banana flavor beautifully.
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).