Fresh Banana Cake Recipe

It is a wonderful moist cake that seriously doesn't need any frosting
banana cake

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It is a wonderful moist cake that seriously doesn't need any frosting. It rarely lasts long enough! But if I do decide to serve for company, I use a cream cheese frosting.

I often double the recipe, pour into a 9 by 13 inch pan, and make muffins out of extra batter.

10
Servings
432
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4  Pound  butter
  • 1 1/2  Cup  sugar
  • 1  Cup  ripe, mashed bananas
  • eggs
  • 1  Teaspoon  vanilla
  • 2  Cups  cake flour
  • 1  Teaspoon  baking soda
  • 1/2  Teaspoon  salt
  • 1/2  Cup  sour cream

Directions

Preheat the oven to 350 degrees F.

Butter and lightly flour a 9-inch square cake pan. Cream the butter, slowly add the sugar, and beat until light. Add the bananas, eggs, and vanilla, and beat well. Mix the flour, baking soda, and salt, add to the first mixture, and blend.

Slowly add the sour cream and beat until well blended. Spread in the pan and bake for about 45 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes before turning out onto a rack.

Nutritional Facts

Total Fat
21g
30%
Sugar
13g
14%
Saturated Fat
3g
13%
Cholesterol
10mg
3%
Carbohydrate, by difference
55g
42%
Protein
6g
13%
Vitamin A, RAE
22µg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
54mg
5%
Choline, total
3mg
1%
Fiber, total dietary
6g
24%
Folate, total
13µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
13mg
4%
Niacin
1mg
7%
Phosphorus, P
141mg
20%
Selenium, Se
11µg
20%
Sodium, Na
400mg
27%
Water
28g
1%

Banana Cake Shopping Tip

Buy ripe bananas for this cake – the peels should be covered in black spots.

Banana Cake Cooking Tip

Whenever working with flour, remember to sift the flour through a sieve. Even pre-sifted flour may have lumps in it, as well as other foreign debris such as rocks or pellets.