Mom'S Banana Cake
A moist and flavorful banana cake with rich banana and vanilla notes, perfect for casual gatherings or tea time, with optional nuts adding crunch.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs, beaten very lightly, and dissolved baking soda in sour cream; beat well.
- Add mashed bananas, pastry flour, salt, and vanilla; mix until well combined.
- Pour batter into a well greased oblong pan.
- Bake in a 350°F oven for about 35 to 40 minutes until a toothpick inserted in the center comes out clean.
- Optional: Top with 1/2 cup nuts before baking or after baking as desired.
Tips & Substitutions
To enhance the flavor, consider using very ripe bananas, as they provide more sweetness and moisture. If you don't have pastry flour, you can substitute with a mix of all-purpose flour and cornstarch. For a variation, try adding chocolate chips or spices like cinnamon for extra warmth. To make it a bit more indulgent, serve with a scoop of Cookies And Cream Ice Cream.
Serving Suggestions
Serve the banana cake warm or at room temperature, topped with whipped cream or a light drizzle of Creamy Dijon Dressing for a unique twist. It pairs wonderfully with a cup of coffee or tea and can be enjoyed as a breakfast treat or a sweet snack. For a complete dessert experience, consider serving it alongside a scoop of Peppermint Stick Pie.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you prefer to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, warm individual slices in the microwave for about 15-20 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Banana Cake contains roughly 369 calories, with 6g protein, 49g carbohydrates, and 15g fat. It is a good source of vitamin C (18% of the Daily Value), protein (12% of the Daily Value), and potassium (12% of the Daily Value). Note that it is relatively high in sodium, at 1567mg per serving (68% 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, but make sure to thaw and drain any excess moisture before mashing. They should be very ripe, which is perfect for baking, and will create a moist cake.
How can I make this recipe healthier?
To make a healthier version, consider reducing the sugar by 1/4 cup, using whole wheat pastry flour, and substituting unsweetened applesauce for half of the butter. This will still yield a delicious banana cake with fewer calories.
Can I add other flavors or ingredients to this cake?
Absolutely! You can experiment by adding nuts, chocolate chips, or even a swirl of peanut butter. Spices like nutmeg or cinnamon can enhance the flavor profile, making it even more delightful.
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).