In searching for a good banana cake recipe I went to my favorite recipe site - All Recipes. I love this site because there are reader reviews of every recipe so you get to see how a recipe performs in the kitchen as well as what modifications people have made to make it their own. The recipe I found I modified a bit to accommodate the ingredients I had on hand (ok... I'm lazy... I'd rather use what's in my cupboard than make a trip to the grocery) and I think I ended up with a happy surprise!
This banana cake is so moist that it holds up well even after almost a week of sitting in the fridge (although I doubt it will last that long!). Topped with homemade cream cheese frosting it has a consistency that's somewhere between cake and banana bread, and is so delightfully smooth it seems to melt in your mouth.
The cake bakes on the denser side so don't expect a light, fluffy, cake. As you can see in the photo below the cakes doesn't bake up high like some cakes do, but because it's so moist you can eat it without icing and even enjoy it for breakfast with a nice hot cup of tea or coffee. I haven't tried it yet, but this looks like a cake that would freeze well (I'd freeze it without the frosting.) You could also bake it in a 9x13 pan, but you may want to experiment with using a pan that size since the cake may be too thin using that type of pan.
If cream cheese frosting is too rich for you, try it with a lighter frosting or even whipped cream with some slices of bananas. If you like nuts you can add some to the batter before baking. I think even semi-sweet chocolate chips added would be yummy..... now that's something that would cheer me up on a cold winter day for sure!
3/4 cup butter or margarine
1 1/2 cups white sugar
1 teaspoon vanilla extract
3/4 cup sour cream (I used low fat)
1 cup mashed bananas (about 2 bananas)
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon allspice
- In a large bowl, cream together butter/margarine, sugar, eggs, and vanilla. Set aside.
- In another bowl sift together flour, salt, baking soda, baking powder, and allspice.
- Slowly add the dry ingredients to the creamed mixture.
- Add the sour cream and mashed bananas to the batter and beat well. The mixture will be on the dry side and seem too thick until you add the sour cream and bananas. If it still looks too thick after adding the sour cream and bananas, pour in a little bit of milk to loosen up the batter.
- Grease and flour 2 - 9-inch round cake pans.
- Bake in a 350 degree pre-heated oven for 25-30 minutes (it took 27 minutes to bake in my oven so you may want to set your timer for 25 minutes and then insert a clean toothpick to test for doneness.)
- Cool for 30 minutes in the pan and then transfer to a cooling rake. You will notice that this cake doesn't come out of the pan easily so if it doesn't come out the first time you turn it over, gentle take a butter knife and loosen it up around the sides as well as the bottom and then flip it again.
- Once completely cool frost it with the frosting of your choice.
Cream Cheese Frosting
2 (8 ounce) packages of cream cheese (softened)
1/2 cup butter or margarine (softened)
2 cups sifted confectioner's sugar
1 teaspoon vanilla extract
- In a medium bowl, cream together softened cream cheese and butter.
- Add in the vanilla and then gradually stir in the confectioner's sugar.
- Store in refrigerator until ready to use.