Never-Fail Banana Dump Cake
A moist, banana-flavored dump cake with a crunchy topping, perfect for quick desserts and banana lovers, requiring minimal effort and versatile for any occasion.
Ingredients
Instructions
- Dump the shortening, sugar, eggs, and mashed bananas into a bowl and mix well.
- Add the flour, soda, baking powder, and sour milk to the mixture and stir until combined.
- Grease a 9 x 13-inch pan and pour the batter into it.
- Bake at 350°F (175°C) for about 40 minutes until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider using overripe bananas, as they are sweeter and more flavorful. If you don't have sour milk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. You can also use butter instead of shortening for a different texture. To add more texture, try adding chocolate chips or using walnuts instead of chopped nuts.
Serving Suggestions
Serve this delicious banana dump cake warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It pairs beautifully with Grandma Nell's Sour Cream Sugar Cookies for a delightful dessert spread. You can also enjoy it alongside a cup of coffee or tea for a cozy afternoon treat.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or warm in a preheated oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Never-Fail Banana Dump Cake contains roughly 494 calories, with 4g protein, 51g carbohydrates, and 32g fat. It is an excellent source of vitamin C (30% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g of dietary fiber toward your daily target.
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 flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain moisture, consider adding an extra tablespoon of milk or mashed banana.
Is it necessary to grease the pan?
Yes, greasing the pan is essential to prevent the cake from sticking. You can use butter, shortening, or non-stick cooking spray to ensure easy removal after baking.
Can I make this cake in advance?
Absolutely! You can prepare the batter a day ahead and store it in the refrigerator. Just give it a quick stir before pouring it into the pan and baking it. This recipe is perfect for making ahead of time for gatherings.
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).