Swiss Banana Cake
A moist, flavorful banana cake with nuts and a tender crumb, perfect for dessert or tea time, appealing to banana lovers and those craving comforting baked goods.
Ingredients
Instructions
- To sour milk, add enough milk to 1 teaspoon vinegar to make 1/3 cup. Prepare ahead and let stand.
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a bowl, sift together flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream shortening and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla.
- Mix in the sour milk.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Gently fold in sliced bananas and chopped nuts if using.
- Pour batter into prepared cake pan.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening. You can also substitute the bananas with applesauce for a different twist. If you don't have sour milk, you can create a substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Make sure to not overmix the batter after adding the dry ingredients to keep the cake tender.
Serving Suggestions
Serve Swiss Banana Cake plain or dusted with powdered sugar for a simple presentation. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, serve alongside fresh berries. This cake also complements a cup of coffee or tea, making it a great choice for brunch or a casual afternoon gathering.
Storage & Reheating
Store leftover Swiss Banana Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Swiss Banana Cake contains roughly 366 calories, with 2g protein, 17g carbohydrates, and 29g fat. Note that it is relatively high in sodium, at 1556mg per serving (68% 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 can be used in this Swiss Banana Cake recipe. Just be sure to thaw and drain any excess moisture before slicing and adding them to the batter. Frozen bananas often bring out a sweeter flavor, making your cake even more delicious.
What can I do if my cake is too dense?
If your Swiss Banana Cake turns out dense, it may be due to overmixing the batter or using too much flour. To prevent this, measure flour accurately by spooning it into the measuring cup and leveling it off. Additionally, make sure to mix just until combined, as overmixing can lead to a tough texture.
How can I make this cake gluten-free?
To make a gluten-free version of Swiss Banana Cake, substitute all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum. Ensure all other ingredients, including baking powder and baking soda, are also gluten-free. The texture might vary slightly, but it will still be 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).