When it comes to baking with bananas, most people immediately think of banana bread. However, banana cake is another lovely dessert that doesn't require a lot of preparation, and it lends itself nicely to variations.
Yummy Homemade Banana Cake
This recipe yields one 9-inch cake.
- 2 cups cake flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large, very ripe bananas
- 3 tablespoons sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1 stick of butter, softened
- Preheat the oven to 350° F.
- Coat the inside of a 9-inch spring foam pan with non-stick cooking spray and set aside.
- In a large mixing bowl, combine the flour, sugar, baking soda, baking powder and salt. Beat at lowest speed for about 15 seconds.
- In a large food processor, combine the bananas and sour cream, and pulse until just blended.
- Add the eggs, lemon juice and vanilla, and process until well combined.
- Pour about half of the banana mix into the mixer with the flour mix, along with the softened butter, and beat until well combined.
- Add the rest of the banana mix and beat on medium speed for about 2 minutes.
- Pour the batter into the pan, and bake for approximately 35 minutes or until the cake springs back when pressed in the center.
- Cool the cake in the pan for 15 minutes, and then gently remove the top portion of the pan.
Banana cake is a moist, wonderful dessert on its own, but you can make it even more special if you:
- Add 1 cup of sliced strawberries or blueberries
- Stir in 1 cup of chocolate chips
- Add 1 cup toasted, shredded coconut
- Stir in 1/2 cup ground walnuts or pecans
- Add 1 cup chopped dates or golden raisins
- Add a dollop of whipped cream on a slice
- Dust the cake with powdered sugar
- Drizzle icing on top
- Cover the cake in chocolate buttercream
In most cases, banana cake can be kept at room temperature for three to five days. If you cover it in buttercream icing or add additional fresh fruit to the batter, such as the berries already mentioned, it's a good idea to refrigerate it. Either way, the cake should be kept in an airtight cake carrier to protect if from drying out and being contaminated with dust and other debris.