Shirley'S Banana Cake
A moist and flavorful banana cake featuring ripe bananas and sour cream, perfect for banana lovers and ideal for casual gatherings or dessert tables.
Ingredients
Instructions
- Mix the cake mix, eggs, water, 1/2 container sour cream, and 1 1/2 mashed bananas using a mixer until lumps have dissolved.
- Pour the batter into two 9-inch round pans or one large oblong pan, lining the round pans with wax paper if desired.
- Bake as directed on the cake mix box.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter. If you're short on bananas, you can use applesauce as a substitute, though it may alter the taste slightly. To enhance moisture, use full-fat sour cream instead of light. If you prefer a creamier frosting, mix the confectioners' sugar with additional sour cream.
Serving Suggestions
Serve this delicious banana cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with Sean Johnson's Orange Julius for a refreshing contrast. Consider adding fresh fruit on top or a sprinkle of nuts for added texture. This cake is perfect for birthdays or casual gatherings.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you want to enjoy the cake later, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Shirley'S Banana Cake contains roughly 109 calories, with 2g protein, 22g carbohydrates, and 2g fat.
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 make this cake without bananas?
While bananas are a key ingredient, you can substitute them with applesauce or even pureed pumpkin for a different flavor profile. Keep in mind that the cake's texture and taste will change, so adjust the sweetness accordingly.
How can I make this cake gluten-free?
To make a gluten-free version, use a gluten-free banana cake mix. Ensure that all other ingredients, including the sour cream and confectioners' sugar, are gluten-free. This will help maintain the moistness of the cake without compromising on flavor.
What can I use instead of sour cream?
If you don't have sour cream on hand, Greek yogurt works as a great substitute. It provides similar creaminess and tanginess. You can also use buttermilk or a dairy-free yogurt alternative for a lighter option.
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).