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Potluck Banana Cake Recipe
Potluck Banana Cake Recipe photo by Taste of Home

Potluck Banana Cake Recipe

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4.5 88
Publisher Photo
I found this recipe more than five years ago and have been making it for family gatherings ever since. The coffee-flavored frosting complements the moist banana cake. —Kathy Hoffman, Topton, Pennsylvania
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES:12-15 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 12-15 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 piece) equals 344 calories, 14 g fat (8 g saturated fat), 67 mg cholesterol, 368 mg sodium, 52 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Potluck Banana Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p100

Nutritional Facts

1 serving (1 piece) equals 344 calories, 14 g fat (8 g saturated fat), 67 mg cholesterol, 368 mg sodium, 52 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Potluck Banana Cake

AVERAGE RATING
   (82)
RATING DISTRIBUTION
5 Star
 (55)
4 Star
 (15)
3 Star
 (6)
2 Star
 (2)
1 Star
 (4)
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MY REVIEW
Reviewed Aug. 1, 2015

"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."

MY REVIEW
Reviewed Jun. 19, 2015

"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."

MY REVIEW
Reviewed Jun. 11, 2015

"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)."

MY REVIEW
Reviewed Jun. 7, 2015

"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"

MY REVIEW
Reviewed Jun. 1, 2015

"I have made this cake twice now. One as the recipe says, then I made this cake but with some revising, since I am diabetic. I used a sugar substitute in place of regular sugar. I also used 1/2 of regular flour & half local wheat flour, which did not affect the taste. I also did not have enough sour cream & ended up whipping heavy cream, then adding it, and it tasted fine as well. My husband does not like coffee at all, so the frosting for his half of the cake was a cream cheese frosting and he loved it, the cake was a bit heavier & I am guessing from the wheat flour but was still "YUMMY"!"

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