Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Surprise Banana Cake
Banana Cake II
Banana Raisin Cake
Banana Cake VII
Banana Nut Cake
MORE
Top Related Articles
Decorating a Flag Cake
Assembling a Wedding Cake
High Altitude Cake Baking
Decorating a Wedding Cake
Wave Your Flag Cake (Video)
Cutting a Wedding Cake (Video)
Mardi Gras King Cake
How to Decorate an Easter Cake (Video)
Making an Angel Food Cake (Video)
Pumpkin Cake Roll (Video)
Related Collections
Banana
Cakes
Cakes
Fruit
Cake
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
A-Number-1 Banana Cake
SUBMITTED BY:
Kevin Ryan
PHOTO BY:
ZAKIAH
"This is a very versatile and fast cake recipe. Not only is it moist and delicious, the same batter can be used to make banana bread and muffins. Delicious frosted with chocolate or cream cheese frosting."
RECIPE RATING:
Read Reviews
(365)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
30 Min
READY IN
1 Hr
Original recipe yield 2 - 8 inch round layers
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk
1/2 cup chopped walnuts
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, soda and salt; set aside.
In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Sep. 10, 2003 by
COOKINGIRLLJ
X
Full Review
COOKINGIRLLJ
Sep. 10, 2003
Using this recipe for banana BREAD would be great - pretty perfect as is (I like that the recipe calls for butter vs. oil - bravo!) For a banana CAKE, however, I think a more tender, soft texture is in order. To accomplish this, I substituted cake flour in place of all-purpose flour. And you just gotta have vanilla extract in a cake; I added 1 teaspoon. And, dependent on the size of the bananas you've got, "4 ripe bananas" can yield anywhere from 1 cup to 1 1/2 cups of the stuff. My 4 bananas amounted to 1 1/3 cups and this quantity worked fine. I frosted the cake with a cream cheese frosting and pressed the walnuts onto the sides of the cake. It cut beautifully and my guests (and I) loved it.
Was this review helpful?
[
YES
]
20 users found this review helpful
Using this recipe for banana BREAD would be great - pretty perfect as is (I like that the...
MORE
MORE
Reviewed on Sep. 9, 2003 by KELLYLWARN
X
Full Review
KELLYLWARN
Sep. 9, 2003
Amazing!!! I used sour cream instead of the buttermilk and it was so moist and tasted wonderful. I also used a chocolate frosting on it that is almost identicle to the "creamy chocolate frosting" on this site. The cake and frosting complimented eachother perfectly. In the middle i sliced fresh banana's and also used sliced banana's to create a flower pattern on the top. Not only did it look beautiful but it tasted amazing. Next time...instead of 8 inch pans i would prefer to use 9 or 10 so that there is not so much cake between the frosting layers. This recipe was superb though. No need to search for other banana recipes. :)
Was this review helpful?
[
YES
]
19 users found this review helpful
Amazing!!! I used sour cream instead of the buttermilk and it was so moist and tasted...
MORE
MORE
Reviewed on Jan. 25, 2004 by MLMS
X
Full Review
MLMS
Jan. 25, 2004
REally nice and easy to bAkE , ALl my friends loved it but it may be a bit sweet . you can substitute the buttermilk with the equal amt of milk and a tsp of vinegar
Was this review helpful?
[
YES
]
15 users found this review helpful
REally nice and easy to bAkE , ALl my friends loved it but it may be a bit sweet . you can...
MORE
MORE
Reviewed on Jan. 18, 2007 by
Tami
X
Full Review
Tami
Jan. 18, 2007
We had a potluck for someones birthday at work and she wanted a banana cake which I have never made or never eaten?! So I had no idea what to do since I am known as the cake maker in the office. I found this recipe and it was so yummy!!! I didn't change one thing except I did put crushed walnuts on top of the icing and used 5 bananas.TIP: My Mother-In-Law told me that if you have bananas that are really really ripe and you can't make anything out of them at the time you can freeze them and use them later for bread or whatever. So last summer I had frozen some and thought I would try them in this cake. It worked perfectly a little mushy to get in the bowl and you want to watch the strings on the bananas and get them off before you smoosh them. This cake got RAVE reviews and the girl loved her birthday cake! Thanks for another great recipe!!!
Was this review helpful?
[
YES
]
12 users found this review helpful
We had a potluck for someones birthday at work and she wanted a banana cake which I have never...
MORE
MORE
Reviewed on Mar. 17, 2003 by
Mama Cass
X
Full Review
Mama Cass
Mar. 17, 2003
I baked in 9x13 pan (took 40-45 minutes) and served as snack cake. The family loved it! It would make good dessert cake, too, by adding frosting.
Was this review helpful?
[
YES
]
11 users found this review helpful
I baked in 9x13 pan (took 40-45 minutes) and served as snack cake. The family loved it! It...
MORE
MORE
Reviewed on Jan. 12, 2007 by
SimQ
X
Full Review
SimQ
Jan. 12, 2007
This is absolutely the best banana cake I have ever made/tasted. Wow! It was very moist and had a lot of banana flavor. It seems like such a simple recipe by the ingredients, but it sure does make an impressive tasting cake. This will be a family favorite for years to come. Thanks for sharing. UPDATE: I'm still making this cake and getting RAVE reviews. One group of people thought it was a bakery bought cake. I also like to use the whipped cream cheese frosting on this site which is out of this world with this divine cake recipe. Wow!!!
Was this review helpful?
[
YES
]
10 users found this review helpful
This is absolutely the best banana cake I have ever made/tasted. Wow! It was very moist and...
MORE
MORE
Reviewed on Jun. 25, 2005 by
SHAIKIRA
X
Full Review
SHAIKIRA
Jun. 25, 2005
nice recipe to make muffins didnt frost it with any thing it alone taste great.
Was this review helpful?
[
YES
]
8 users found this review helpful
nice recipe to make muffins didnt frost it with any thing it alone taste great.
MORE
MORE
Reviewed on Jan. 25, 2004 by A cook in Arlington, VA
X
Full Review
A cook in Arlington, VA
Jan. 25, 2004
Great! I used a 9x13 pan and it was done in exactly 30 minutes. Although I did use 4 bananas, they were very small. I'd recommend only 3 bananas if they are big. No need to frost--it's moist and sweet enough as it is. I love banana bread but often find it dry. This cake solves that problem!
Was this review helpful?
[
YES
]
8 users found this review helpful
Great! I used a 9x13 pan and it was done in exactly 30 minutes. Although I did use 4...
MORE
MORE
Reviewed on May 19, 2003 by
Tomato75
X
Full Review
Tomato75
May 19, 2003
I absolutely LOVE THIS RECIPE!!!! I made it in a 9x13-inch pan and substituted whipping cream for the buttermilk (I didn't have any buttermilk or vingegar to make my own) and it turned out heavenly. I just can't say enough about how good this recipe is! Thank you so much Kevin for sharing it with us!! I'm off to have another piece...
Was this review helpful?
[
YES
]
8 users found this review helpful
I absolutely LOVE THIS RECIPE!!!! I made it in a 9x13-inch pan and substituted whipping cream...
MORE
MORE
Reviewed on Mar. 19, 2003 by PEANUT BUTTER AND JELLY
X
Full Review
PEANUT BUTTER AND JELLY
Mar. 19, 2003
I substituted milk choco chips for the walnuts, and baked it in a buundt pan. Just sprinkle with 10X sugar. So yummy!!
Was this review helpful?
[
YES
]
8 users found this review helpful
I substituted milk choco chips for the walnuts, and baked it in a buundt pan. Just sprinkle...
MORE