Southern Banana Cake
A moist, flavorful banana cake with a rich, buttery texture and subtle sweetness, perfect for family gatherings or teatime treats. Easy to make and universally loved.
Ingredients
Instructions
- Cream butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in mashed banana, lemon juice, and vanilla extract.
- Combine flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to the banana mixture, alternating with sour milk, beginning and ending with the dry ingredients.
- Beat well until smooth.
- Pour batter into a greased and floured cake pan.
- Bake at 350°F (175°C) for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you don't have sour milk, you can sour regular milk by adding a tablespoon of vinegar or lemon juice to one cup of milk and letting it sit for about 10 minutes. Ensure your bananas are overripe for the best sweetness and moisture. This cake also pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Serving Suggestions
This Southern Banana Cake makes a delightful dessert on its own, but you can elevate it by serving it with a side of fresh fruit or a scoop of ice cream. For a lovely brunch option, pair it with a light fruit salad, such as Strawberry Yogurt Salad, or serve alongside coffee for a cozy afternoon treat. A light drizzle of caramel sauce can also enhance the flavor.
Storage & Reheating
Store any leftover banana cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds. If you'd like to freeze the cake, wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Banana Cake contains roughly 274 calories, with 6g protein, 51g carbohydrates, and 1g fat. It is a good source of iron (17% of the Daily Value), protein (13% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1124mg per serving (49% 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 work well in this recipe! Just make sure to thaw them completely and drain any excess liquid before mashing. This will ensure the right moisture balance in your cake.
What can I substitute for the eggs in this recipe?
You can substitute each egg with 1/4 cup of unsweetened applesauce or a mashed banana. This will help maintain the moisture and binding properties of the cake while keeping it deliciously flavorful.
How can I make this recipe gluten-free?
To make this Southern Banana Cake gluten-free, simply replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum. This will help achieve the right texture while keeping the cake moist and delicious.
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).