Mother'S Banana Cake
A moist banana cake with rich banana flavor, perfect for breakfast, snacks, or dessert, appealing to banana lovers and those seeking a simple, delicious treat.
Ingredients
Instructions
- Cream sugar, shortening, salt, eggs, and soda together.
- Add bananas and sour milk, then gradually mix in the flour.
- Beat after adding each of the bananas.
- Pour batter into a prepared pan and bake in a medium hot oven until done, about 45 minutes.
Tips & Substitutions
For an extra moist cake, ensure your bananas are overripe and spotty. If you don't have sour milk, you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes. For added flavor, consider mixing in some chopped nuts or a sprinkle of cinnamon. This cake can also be paired beautifully with Chiffon Frosting for a delightful finish.
Serving Suggestions
Serve the banana cake plain or with a dollop of whipped cream for added indulgence. It pairs well with a cup of coffee or tea, making it a perfect afternoon treat. For a unique twist, try serving it alongside a scoop of vanilla ice cream. This cake also goes great with a side of cinnamon rolls with caramel frosting for a brunch gathering.
Storage & Reheating
Store any leftover banana cake in an airtight container at room temperature for up to three days or in the refrigerator for about a week. To reheat, simply place a slice in the microwave for about 10-15 seconds or enjoy it at room temperature. You can also freeze the cake for up to three months; wrap it tightly in plastic wrap before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Banana Cake contains roughly 496 calories, with 10g protein, 78g carbohydrates, and 16g fat. It is an excellent source of iron (24% of the Daily Value) and protein (20% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1753mg per serving (76% 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 replace the shortening with butter?
Yes, you can substitute the shortening with unsalted butter in equal amounts for a richer flavor. Just be sure to cream the butter well with the sugar to achieve the right texture. This will add a wonderful taste to your banana cake.
What can I do if I don't have enough bananas?
If you're short on bananas, you can use unsweetened applesauce as a substitute. Use about half a cup of applesauce for each banana. Keep in mind that this will slightly alter the flavor and texture, but it will still yield a delicious cake.
How can I tell when the banana cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. Avoid opening the oven door too often, as this can cause the cake to sink.
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).