Old Fashioned Banana Cake
User Reviews
4.8
Old Fashioned Banana Cake
Description
The banana cake uses cake (pastry) flour for a softer texture, along with baking powder and soda for leavening. Butter is creamed with light brown sugar and vanilla, then combined with mashed ripe bananas and egg for moisture and flavor. Sour milk contributes a subtle tang and enhances the cake's tenderness. The mixture is baked in a greased round or square pan until a toothpick comes out clean, ensuring a moist, well-set crumb.
The cream cheese frosting blends butter, cream cheese, vanilla, powdered sugar, and cream, whipped to a fluffy consistency. It's spread over the cooled cake to complement the banana's sweetness with a smooth, rich tanginess.
This cake can also be made into standard-size cupcakes with a shorter baking time. It keeps well in an airtight container at room temperature for a couple of days or refrigerated for about a week; chilling is recommended if frosted.
Ingredients
BANANA CAKE
- 1½ cups cake flour also known as pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup butter softened
- ¾ cup brown sugar lightly packed
- ¾ teaspoon vanilla extract
- 1 large egg room temperature
- 2 medium banana mashed, ripe to very ripe
- 2 tablespoons sour milk or buttermilk
For room temperature ingredients remove from the fridge 45-60 minutes before using.
**** mix together 2 tablespoons milk and ¼ teaspoon lemon juice, let sit 10-15 minutes.
CREAM CHEESE FROSTING
- ¼ cup butter
- ¼ teaspoon vanilla extract
- ¼ cup cream cheese whole fat, 1 tablespoon
- 2½ cups powdered sugar icing
- 2 tablespoons cream any type of cream
Instructions
BANANA CAKE
- Pre-heat oven to 350°F (180°C). Grease and flour an 8 inch square or 9 inch round cake pan.
- In a medium bowl whisk together flour, baking powder, baking soda and salt.
- In a medium bowl beat together butter, sugar and vanilla, until light and fluffy (approximately 3 minutes), add the egg and beat, add the mashed bananas and beat to combine.
- To the creamed mixture alternately add the dry ingredients with the sour milk, beat on high until smooth.
- Pour into prepared cake pan and bake for approximately 30-35 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool completely before frosting. Enjoy!
CREAM CHEESE FROSTING
- In a medium bowl beat butter, vanilla and cream cheese until creamy approximately one minute. Add icing sugar a little at a time, continue beating, add the cream beat approximately 3 minutes until fluffy. Depending how you like your frosting, if too thin add more powdered sugar, if too thick add a drop of cream.
Notes
- To replicate cake flour, substitute 2 tablespoons of all-purpose flour per cup with cornstarch and sift well.
- You can make 12 standard cupcakes from this recipe; bake them for 18-20 minutes until a toothpick is clean.
- Store unfrosted cake in an airtight container at room temperature for 1-2 days or refrigerate up to one week.
- If the cake is frosted, refrigerate it and bring to room temperature before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 65g | 22% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 55mg | 18% |
| Sodium | 240mg | 10% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 52mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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