- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1-1/2 cups mashed ripe bananas (about 3 medium)
- 1 cup (8 ounces) sour cream
- COFFEE FROSTING:
- 1/3 cup butter, softened
- 2-1/2 cups confectioners' sugar
- 2 teaspoons instant coffee granules
- 2 to 3 tablespoons milk
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.
- Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
- For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake. Yield: 12-15 servings.
Reviews for Potluck Banana Cake
"Just like Mom used to make! This was a family favorite back in the 1960s. I was delighted to find this recipe and try it out on my own family. It was a hit!"
"The only thing I'd change would be to use 2-3 tablespoons of fresh brewed strong coffee instead of instant. The coffee flavor is more than just a hint, so prepare for coffee lovers! I also think that a cream cheese frosting base with coffee flavor would be excellent . I want to try that next time I make this."
"Super quick. Super easy. Super good..!!"
"I have made this cake several times. My family said this is awesome. I make the frosting different. My daughter cannot have milk. I use stick of butter, vanillA extract, powdered sugar and marshmallow fluff. Excellent. Love this cake."
"There was no liquid in this recipe and it was flat, gummy and more like a cookie after it cooked. I will never try this again. Probably needed a cup of water or milk."
"The coffee icing is what caught my attention with this cake recipe. I did not have instant coffee so I put just 1 teaspoon of regular ground coffee in the icing. This cake is light and moist. The banana and coffee flavors go great together."
"I made this cake , followed the recipe exactly. It raised nicely above the pan, but after removing it from the oven it fell . Very dense. Will not make it ever, I think something is missing. No stars for this cake."
"This recipe was dense and would hardly rise. I, too, think it was the lack of baking powder.Heavy with moisture and barely done after an additional 10 minutes. I"ll stick with my old recipe."
"Cake was easy enough but the frosting was WAY too sweet. I added some additional butter and substituted the coffee for vanilla extract (wife didn't want the coffee flavor) and it was still a bit sweet. I used the whipping beater for my mixer to lighten it up and, while a bit on the sweet side, it came out good. The cake recipe came out good and needed no additions or subtractions. I did use 3 bananas (I don't know if I'd call them medium) but they were very ripe and mixed right in. Alternating the banana, flour and sour cream was a mess-free way of incorporating the flour (which tends to bomb if the speed isn't just right)."
"I thought the amount of banana looked skimpy, so I doubled it. Very moist and fulfilling banana flavor. Next time I will try a caramel frosting, or none at all"