St. Charles Banana Cake
A moist and flavorful banana cake with a tender crumb, perfect for brunch or dessert, combining ripe bananas with a rich, sweet flavor profile that appeals to all ages.
Ingredients
Instructions
- Cream shortening and sugar; add egg yolks and beat well.
- Add dry ingredients alternately with mashed bananas and creamed mixture.
- Add 1 teaspoon vanilla.
- Beat well.
- Fold in stiffly beaten egg whites gently.
- Pour batter into two greased 9-inch pans.
- Bake at 350°F for 35 minutes.
Tips & Substitutions
For a moist texture, ensure your bananas are very ripe. If you don't have shortening, you can substitute with unsalted butter, but the texture may change slightly. You can also add chopped nuts or chocolate chips for extra flavor. To enhance the banana flavor, consider using a touch of banana extract. For a twist, try making a layer cake similar to Margaret'S Rhubarb Cake.
Serving Suggestions
Serve this cake plain or top it with a cream cheese frosting for a delightful contrast. It pairs wonderfully with a scoop of vanilla ice cream or fresh fruit, making it a great dessert for gatherings. For a unique twist, enjoy it alongside a slice of Blueberry, Banana Dessert(This Dessert Is Delicious!) for a delightful fruit medley.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. To reheat, gently warm slices in the microwave for about 10-15 seconds, just until they're slightly warm and not hot to preserve moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of St. Charles Banana Cake contains roughly 273 calories, with 15g protein, 26g carbohydrates, and 12g fat. It is an excellent source of protein (29% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1330mg per serving (58% 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 whole eggs instead of just egg whites and yolks?
Yes, you can use whole eggs, but the texture may be slightly denser. If you prefer a lighter cake, stick to the original recipe with separated eggs. The whipped egg whites create a fluffier texture, which is characteristic of this cake.
Can I freeze the banana cake?
Absolutely! You can freeze the cake either whole or in slices. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight before serving.
What can I substitute for sour cream?
If you don't have sour cream, you can use plain yogurt as a substitute with similar acidity and creaminess. Alternatively, mix one tablespoon of lemon juice or vinegar with a cup of milk to create a buttermilk substitute, which will also work well in this recipe.
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).