- 1/2 cup butter, softened
- 1 cup sugar
- 2 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 13-in. x 9-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
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I also have made this recipie for many years in a 15x10 pan.....got the recipie card that I cut out of a previous Taste of Home magazine! I will substitute some banana extract for part of the vanilla for more banana flavor, I usually use a cream cheese frosting.....moist and delicious and easy to make!
I"ve made this cake before but added 2 tlb. of poppy seed to it. good recipe
Was fantastic and the icing really put it over the top!
For DEFILYER I would suggest several things to try, in order ,1) be sure your oven actually is at 350 F ,2) be sure you are using really ripe bananas, and ,3) since you made it once and it was too heavy: beat the eggs until quite foamy then add them to the thoroughly whipped butter and sugar, this incorporates more air which makes a cake lighter. It is also possible your baking soda is old (I don't know the scientific reason but if the box is open for a while it looses strength - maybe oxidation) so open a new box and try that. Finally, since you know how the batter looked and felt last time add a LITTLE milk if the batter seems to be as thick and/or heavy as last time. Hope these hints help. Delicious recipe and great use for bananas too old for fresh eating pleasure