Recipe by THEDA
"Delicious banana cake, we don't need to frost it! Use ripened bananas."
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2 1/4 cups
sifted cake flour
1 1/4 cups
2 1/2 teaspoons
Finally! A REAL Banana Cake recipe!! I needed a recipe that did not call for buttermilk since I do not use it in anything else. I also wanted a recipe that did not have any strange ingrediants, preferably without the need for frosting AND a recipe for a 9X13 pan. I narrowed my search to this and for once my banana cake came out perfect!! This is the real thing better than store bought (the whole purpose!). Easy to prepare and only 30 mins! to bake! Most take an hour. VERY light and full of flavor. The cake is about 1 1/2" high.
I even registered to allrecipes just so I can rate this recipe!
Nope! I will note make this one again. I took a second look at all the ingredients and thought there was something missing. No milk? No buttermilk? Nothing with a liquid consistancy to it? But I trusted the reviews and thought I would give it a chance. When I added the banana's the dough looked more like cake batter, so I thought I was OK. My cake looked just like the picture. I made a glaze for it which my husband had preferred I had not. My whole family thought the cake was why too dry. We all took out the gallon of milk and each had a big glass to finish off our piece. This cake is dry, dry, dry.. Just want to warn everyone before they make it.
WOW! This cake is delicious! I followed the recipe as is, just tweaked it, instead of using shortening, I used butter (no shortening in stock), added 1 more banana (since I had 4 really riped ones), and added probably 1 teaspoon of pumpkin spice. Baked it at 375 for 30 minutes, DELICIOUS!!!! Very moist.
is cake was wonderful! I added two more bananas, cutting them into large chunks and mixing them in at the end. Some cinnamon and nutmeg to the mashed bananas is nice too. It also taste great with a white chocolate or vanilla frosting.
Delicious. But I had to use a square pan and not the 9x13. Using the 9x13 I got a cake that was maybe an inch high. I like them higher.
I decided to make this recipe into muffins instead of cake. I made three small substitutions; I used regular AP flour instead of cake flour (I did sift it with the other dry ingredients and when I googled it, I did what was suggested and subtract three tablespoons for each cup of flour which really brought the flour amount to just under two cups), I used butter instead of shortening and I cut the sugar back to a scant 3/4 cup as my bananas were REALLY ripe. The batter looked as it should for muffins, it baked up nicely and it tasted as banana bread should but these did turn out dry. If I make these again, I'd cut back the flour a quarter cup or so or add an additional banana. 350 for 20 minutes was just right for me. I got 12 large muffins out of one recipe.
Delicious moist cake. Made in a bundt pan and cooked for 35 minutes.
This recipe was excellent. Exactly what I was looking for. My banana's weren't even ripe, but it is a perfect flavor. If you are looking for banana cake and not bread, this recipe is for you!
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Cake IX
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 87
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