Banana Cake V Recipe - Allrecipes.com
Banana Cake V Recipe

Banana Cake V

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"Very moist cake; great as a snack! Use bananas that are starting to turn black."

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Ingredients Edit and Save

Original recipe makes 1 - 9x9 inch square pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
  2. In a large bowl, cream butter and sugar until light. Add eggs and beat well. Dissolve soda in the sour cream and add it to the butter mixture. Beat well. Add the mashed bananas and mix in. Add cake flour and mix well. Stir in vanilla extract.
  3. Pour batter into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45 minutes or until done.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

I made this for my husband last night and he loved it!!.. I didnt have cake flour so used all purpose..I made it in a bundt pan and then piped "Cream Cheese Frosting II" all over the top.. I then sprinkled some finely chopped walnuts to finish it off.. My husband likes cold cake so I put it in the fridge and he absolutely loved it!.. Kiki (Brampton,ON Canada)

 
Most Helpful Critical Review
Jan 04, 2011

I was not super impressed with this recipe, which was really disappointing given all the rave reviews! I wonder if my bananas may have been too overripe though - the reason we didn't love this is it was just too sweet. And it didn't turn out as dense as we would have liked either. Maybe I'll try it again with bananas that aren't black yet and see if that makes a difference.

 
Jul 12, 2005

This cake is WOW!!!! I am so picky about cakes regarding whether they are moist and flavorful. This cake/recipe is really superb. I am so glad I went with this recipe of the many banana cake recipes on this site. The reason I did was that I did not want to buy a whole container of buttermilk that the other more highly rated recipe had. This banana cake called for sour cream and cake flour and I had both at home. I do find that cakes that call for cake flour are more tender and moist and this one holds true. Like other reviewers suggested...I used 3 bananas which measured 1½ cups of mashed banana. I followed the recipe exactly. This is the most delicious cake I have made in a long, long time. My six year old son asked if he can have this cake for his birthday cake next year.

 
Jan 25, 2004

One word - ohmigosh!! I love bananas and this is the best recipe I have tried for Banana Cake (I have tried several on this site). It is moist, fluffy, easy and deee-li-cious!! What's more, it is the perfect size - 9 in. square pan - for a small family or a small get-together. You don't have to worry about eating leftovers for the entire week , although this is sooo good, you WOULD want to eat this cake for an entire week. Thanks for sharing.

 
Nov 06, 2003

Absolutely wonderful! Instead of using 1 cups of banana, I used 5 bananas and the cake turned out with that 'banana-y omph' I didnt have cake flour, so i used bread flour and take away about 3.5 tablespoon away. Also, i used brown sugar cos we didnt have much white sugar left Overall, this recipe is great! Moist and full of flavour. I suggest u use more than 1 cup of bananas though.. I love mine!!

 
Jul 12, 2008

Great cake. Instead of sour cream, I added same amount of milk. That could be why my cake took at least 15 more mins to back. The outside was crusty and brown while the instead was still soft. Overall however, it's a great cake. Thanks for sharing the recipe!

 
Jan 25, 2004

Excellent! Baked this in an 8x11 pan, and frosted it with Cream Cheese Frosting II (on this site). I used 3 blackening bananas which came to about 1 1/2 cups, but I forgot the vanilla extract. Used all-purpose flour, and it worked just fine. The cake is fantastic, very moist and superb banana flavor. Thanks!

 
May 20, 2007

Amazing! Other than substituting yogurt for the sour cream, I used the recipe as written, and it turned out delicious! Highly recomended!

 

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Nutrition

  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 39.4 g
  • 13%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 174 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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