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As a mother of three sons, I know that sweets are a staple in my kitchen! I buy lots of ripe bananas on sale and freeze them with this cake in mind. I’m often asked to bring it to family picnics and dinners.—Bonnie Krause, Irvona, Pennsylvania
Nutritional Facts 1 piece equals 497 calories, 18 g fat (8 g saturated fat), 54 mg cholesterol, 310 mg sodium, 79 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Banana Cake in Country February/March 2010, p51
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Jun. 10, 2013 by Bev Johnson
I had been looking for "the" banana cake recipe, so have tried a few. This one is it! It's also very easy to cut the ingredients in half to make an 8x8 cake. It might be the altitude where we live, but I found the cake needed 45 minutes to bake. Very moist and lovely texture.
Reviewed on Feb. 18, 2013 by robin hodge
Excellent
Reviewed on Nov. 20, 2011 by MY-CUTTY
Ijust downloaded it , Could you give me a [expletive] chance to make it???
Reviewed on Nov. 15, 2011 by amychristine79
Very easy and quick cake. I made 2 9-inch cakes instead. Added walnuts, a little more bananas to the mix and made more frosting to add for filling. Great starter cake!!!
Reviewed on Oct. 20, 2011 by againtipsy
The cake was awesome. Moist and flavorful. Frosting was too sweet, so I mixed it with whipped cream. Great!!!
Reviewed on Oct. 07, 2011 by leahrhr
Loved this recipe.!!! Added butter and brown sugar for extra rich cake. And cut the sugar by a 1/3.
Reviewed on Feb. 22, 2011 by Karine_vill
Incredibly moist. (I have put 3 tsp of baking powder and half the amount of sugar in the cake).
Reviewed on Feb. 19, 2011 by Sylvia68
Very good recipe. Moist cake. Frosting was a little too sweet for me. I definitely would make it with less confectionery sugar next time.
Reviewed on Jan. 23, 2011 by alxmcc
Not as moist as i had hoped
Reviewed on Jan. 10, 2011 by AnnieDrews
This was my first time to make banana cake. It turned out really good! The only change I made was to add 2 Tbsp. heavy cream to the frosting. I thought I had my cream cheese at room temp. but it mixed up very thick. The cream made it just right.
Reviewed on Dec. 07, 2010 by karikelsi05
I made this for my son's birthday party and the kids loved it they ate the cake and not just the frosting.
Reviewed on Nov. 30, 2010 by sbdsqrgnsb
This is our option to banana bread.Very moist, dense, flavorful cake. YUMM!Do not change a thing.
This is our option to banana bread.
Very moist, dense, flavorful cake. YUMM!
Do not change a thing.
Reviewed on Sep. 12, 2010 by roxied
great cake,very moist and flavorful. needed to increase baking time to 40-45 minutes for cake to be done, only thing i changed. thank you for sharing.
Reviewed on Mar. 11, 2010 by rabdawg
This was the best cake ever-moist and delicious. The whole family loved it. It was also easy to make.
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