Homemade Banana Cake
A moist and flavorful banana cake with a tender crumb, perfect for banana lovers and suitable for casual gatherings or tea time. Deliciously sweet and comforting.
Ingredients
Instructions
- Blend together sugar and Crisco until well combined.
- Add eggs, milk, and vanilla to the mixture and mix well.
- Stir in the flour and beat until smooth.
- Fold in the mashed bananas.
- Mix water with baking soda and add to the batter.
- Add the baking powder and mix thoroughly.
- Pour the batter into two greased and floured 9-inch cake pans.
- Bake at 350°F for 20 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute butter for Crisco if you prefer a more traditional taste. Make sure your bananas are very ripe for the best sweetness. If you want to add some texture, consider folding in chopped nuts or chocolate chips before baking.
Serving Suggestions
This banana cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. For a special touch, serve it alongside Sweet Surrender Salad for a refreshing contrast. You can also dust the top with powdered sugar or drizzle it with a simple glaze.
Storage & Reheating
To store leftovers, let the cake cool completely, then wrap it tightly in plastic wrap or aluminum foil. It can be kept at room temperature for up to 3 days, or in the refrigerator for about a week. If you need to reheat, place a slice in the microwave for about 10-15 seconds or until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Banana Cake contains roughly 81 calories, with 1g protein, 11g carbohydrates, and 0g fat. It is a good source of vitamin C (12% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 862mg per serving (37% 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, you can use frozen bananas! Just make sure to thaw them completely and drain any excess liquid before mashing. Frozen bananas tend to be sweeter and can add extra moisture to the cake.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent like xanthan gum for the best texture. You may also need to adjust the liquid slightly.
Can I add frosting to this banana cake?
Absolutely! A cream cheese frosting pairs wonderfully with banana cake. You can also use a simple buttercream or even a chocolate frosting for a decadent treat. Just ensure the cake is completely cooled before adding any frosting.
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).