Katrina's Banana Cake Recipe - Allrecipes.com
Katrina's Banana Cake Recipe

Katrina's Banana Cake

Recipe by  

"Moist banana flavored cake, tastes great with a fresh cup of coffee."

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Ingredients Edit and Save

Original recipe makes 1 9- or 10-inch tube pan Change Servings
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Directions

  1. Preheat oven to 375 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
  2. Cream shortening until light and fluffy. Add sugar gradually. Blend in eggs one at a time, beating well after each addition.
  3. Sift together flour, baking powder, baking soda and salt.
  4. Add vanilla to the evaporated milk. Alternately add flour mixture and liquid ingredients to cream mixture. Blend in mashed bananas and chopped nuts. Pour batter into the prepared pan.
  5. Bake at 375 degrees F (190 degrees C) for 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2006

I made a double batch, used two 9.5X13 pyrex baking dishes, cut the baking time down a full ten minutes. Cake in both dishes were moist and friends gave high ratings for the texture and flavor. I live in a Senior Apartment Building where we pay for a daily lunch. I gave our Head cook a copy of the receipe plus a large sample of the cake. She was very surprise afterr reading the receipe and then tasting the actual cake. I am hoping now that will one of these days she will serve this banana cake as a dessert to the rest of residents in my Apartment complex. Dave Poletti

 
Most Helpful Critical Review
Aug 20, 2013

I don't know why but it was very dry? I'm not using this recipe again.

 

11 Ratings

Apr 15, 2007

This cake was delicious. Instead of using a tube pan (or bundt pan, for us laypeople), I used two 9" rounds and baked for about 25 minutes. Once they cooled, I iced them with a cream cheese icing I found on another site. Very moist. Would make again instead of banana bread next time I have overripe bananas on hand.

 
Jan 24, 2007

This recipe is absoulutely wonderful!! Basic ingredients come together to make a great tasting, not too sweet, exceedingly moist cake. I did leave out the walnuts and topped the cake with chocolate frosting and chopped peanuts. Definitely five stars!!!

 
Jul 09, 2008

What a great recipe! Amazingly moist and sweet but not too sweet. I drizzled it with cream cheese icing and some chopped pecans (see my photo) and served it at a get-together. There was NOTHING left! I will absolutely be making it again.

 
Dec 23, 2009

I used all butter and I added 1 tsp. cinnamon and 1/2 tsp nutmeg. This did need another 1/2 c. of cake flour only because this batter was really wet. I had some maple granola I wanted to use, so I sprinkled it over the top of each loaf before baking. Otherwise, I made no other changes. I baked this divided into two loaf pans as to give them for gifts for Christmas. I'll update my review when I hear back how it went over. NOTE: One box of Softasilk cake flour is the perfect amount for six loaves of this cake, 2 1/2 c. of flour for each batch. This is also good using buttermilk instead of evaporated milk, if you ran out by the third batch like I did.

 
Feb 22, 2011

WHY-YOU-EMM! YUM!!! Sorry had to spell that out to get the point across! I also made this with a coffee-butter chocolate frosting, couldn't have been better, it was truly a coffee cake. Will definately make again when I have the ingredients on hand. Oh yeah, and I opted out of the walnuts. Delicious!

 
Sep 22, 2005

This was excellent - with and without the coffee! Very moist and wonderful flavor! I had just shy of 1c. evap milk, so topped it off with half-and-half. I will make this again often. A nice chocolate glaze on top would be a perfect addition, too.

 

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Nutrition

  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 31.7 g
  • 10%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 173 mg
  • 7%

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

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