Granny Raysick'S Banana Cake
A moist, flavorful banana cake with ripe banana and sour cream, perfect for breakfast, tea time, or dessert, appealing to banana lovers and those seeking a comforting treat.
Ingredients
Instructions
- Cream the margarine and sugar together.
- Beat in eggs, one at a time.
- Add mashed bananas and sour cream or yogurt.
- Sift together the plain flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and mix to make batter.
- Grease and flour a 9-inch tube pan.
- Pour the batter into the prepared pan.
- Bake at 350°F until golden brown, about 45 minutes.
- Let the cake cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
Tips & Substitutions
For an extra moist cake, use very ripe bananas and consider adding a teaspoon of vanilla extract. If you want a dairy-free option, swap sour cream with a non-dairy yogurt. Ensure that the margarine is softened for easier creaming with sugar. For a hint of flavor, you can incorporate chopped nuts or chocolate chips into the batter.
Serving Suggestions
Serve the banana cake plain or topped with a light dusting of powdered sugar. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. For a delightful breakfast option, enjoy it alongside a cup of coffee or tea, or browse more American recipes for complementary dishes.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds, or enjoy it cold as a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Granny Raysick'S Banana Cake contains roughly 154 calories, with 3g protein, 34g carbohydrates, and 2g fat. It is a good source of vitamin C (13% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 766mg per serving (33% 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! Thaw them completely and drain excess liquid before mashing. This will help achieve the right consistency and moisture for your cake.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter, bake for a few more minutes and check again.
Can I add nuts or chocolate chips to the batter?
Absolutely! Chopped walnuts or pecans add a nice crunch, while chocolate chips can bring a delightful sweetness. Just fold them into the batter gently before pouring it into the pan.
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).