Lucille Stock'S Banana Cake
A moist banana cake layered with pecan frosting, featuring oatmeal for texture and rich flavors, perfect for dessert or teatime gatherings.
Ingredients
Instructions
- Melt butter and stir in frosting mix and oatmeal.
- In another bowl, beat eggs, bananas, and sour cream.
- Add the cake mix to the mixture.
- Layer the frosting mix and cake batter three times each, ending with frosting on top.
- Pour the batter into a greased and floured tube pan.
- Bake at 350°F (175°C) for 50 minutes.
- Cool the cake for 15 minutes in the pan.
- Remove the tube and continue cooling.
- Turn out the cake onto a plate, top side up.
Tips & Substitutions
For a richer flavor, try using browned butter instead of melted butter. If you don't have pecan frosting mix, a basic buttercream or cream cheese frosting can be used instead. To enhance the banana flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon. Ensure the bananas are very ripe for the best sweetness and moisture.
Serving Suggestions
Serve the banana cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with Poached Winter Fruit for a refreshing contrast. Enjoy it as a delightful afternoon snack with tea or coffee, or as a sweet ending to a dinner party.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it can last up to a week. To reheat, microwave slices for about 10-15 seconds or warm in an oven at 300°F (150°C) for a few minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Lucille Stock'S Banana Cake contains roughly 1362 calories, with 12g protein, 113g carbohydrates, and 99g fat. It is an excellent source of protein (24% of the Daily Value), dietary fiber (24% of the Daily Value), and calcium (21% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 498mg per serving (22% 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 whole wheat oatmeal instead of dry oatmeal?
Yes, you can substitute whole wheat oatmeal for dry oatmeal in this recipe. It will add a nuttier flavor and more fiber, but the texture may be slightly denser. Adjust the baking time if necessary, and check for doneness with a toothpick.
What can I use instead of sour cream?
If you don't have sour cream, plain yogurt or buttermilk can be used as substitutes. Greek yogurt will provide a similar creaminess, while buttermilk will add a slight tang. Adjust the amount slightly to maintain the same moisture content in the batter.
How can I make this cake gluten-free?
To make Lucille Stock's Banana Cake gluten-free, substitute the cake mix with a gluten-free all-purpose flour blend. Ensure the frosting mix is also gluten-free or make a homemade frosting to ensure it aligns with gluten-free standards.
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).