Quick And Easy Banana Cake
A moist and flavorful banana cake with a tender crumb, perfect for satisfying sweet cravings and suitable for casual gatherings or dessert tables.
Ingredients
Instructions
- Preheat oven to 300°F.
- In a large mixing bowl, cream together eggs, Crisco, sugar, and vanilla.
- Add milk and self-rising flour to the mixture and mix with a spoon.
- Use a hand mixer on medium speed for 1 minute to blend ingredients thoroughly.
- Pour the batter into 2 well-greased cake pans.
- Bake for 20 to 25 minutes or until golden brown.
- Allow the cakes to cool before serving.
Tips & Substitutions
For a richer flavor, consider adding a mashed ripe banana or two to the batter. If butter-flavored Crisco isn't available, you can substitute with unsalted butter or regular margarine. Remember to sift the self-rising flour for a lighter cake. For variations, you can incorporate nuts or chocolate chips for added texture. This recipe is perfect for beginners, just like our Easy Waffles.
Serving Suggestions
This banana cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. You can serve it with a side of fresh fruit to balance the sweetness. For a fun twist, try topping it with cream cheese frosting or a simple glaze. It makes a great centerpiece for any gathering, just like the Sweet Cornbread Casserole.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze slices for up to three months. To reheat, simply microwave for 10-15 seconds or enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Quick And Easy Banana Cake contains roughly 798 calories, with 5g protein, 63g carbohydrates, and 59g fat. It is a good source of calcium (18% of the Daily Value), iron (16% of the Daily Value), and protein (11% 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 regular flour instead of self-rising flour?
Yes, you can use all-purpose flour instead of self-rising flour, but you'll need to add baking powder. For every cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and a pinch of salt to mimic the self-rising flour's effect.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. It typically takes 20 to 25 minutes at 300°F, but keep an eye on it as oven temperatures can vary.
Can I make this cake in advance?
Absolutely! You can bake the cake a day ahead and store it covered at room temperature. For longer storage, freeze the cooled cake layers individually wrapped in plastic wrap, then in aluminum foil. Thaw in the refrigerator before serving for the best texture.
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).