Banana Cake VIII

Banana Cake VIII


"This mouth watering banana cake is a favorite with kids. With its chocolate-nut topping, it's a nice alternative to banana bread."
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1 h 20 m servings 280 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and baking soda. Set aside.
  2. In a large bowl, cream the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and mashed bananas. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour batter into prepared pan and sprinkle with topping.
  3. To make topping: in a small bowl, mix together chocolate chips, chopped peanuts and brown sugar.
  4. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 48 Ratings

Most helpful positive review

Good banana flavor, moist, dense. A winner! I used 4 very large very ripe bananas, which mashed = 2 cups, and the cake turned out perfectly. I also added 1/2 teaspoon salt, for as an experien...

Most helpful critical review

I found this cake, dense and moist, which is a pleaser. I was disappointed with the topping. I used pecans as some other users had noted and found that the pecans kinda burnt, not bad, but a bit...

Good banana flavor, moist, dense. A winner! I used 4 very large very ripe bananas, which mashed = 2 cups, and the cake turned out perfectly. I also added 1/2 teaspoon salt, for as an experien...

This recipe was great! My husband raved about it, which he never does! I followed everything exactly except I added a little salt and only used 3 bananas because that's all I had. I frosted i...

I made this cake but did not put the icing on it and I froze it for a month before I used it. The cake was moist and received rave reviews by my guest. You could not tell it had been frozen.

I decided to try this recipe after apparently misplacing my usual family banana cupcake recipe. I cut this one in half and made 18 cupcakes and baked for about 15 minutes. It's a great basic b...

This was THE best cake!! I think that the best way to eat this cake is after it has sat without being touched (only frosted) for a day or two. Then it is the very best moist cake in the world!...

I love this recipe! The cake is fluffy with a mellow banana flavor and the topping is sooooo yummy! I used pecans instead of peanuts, mini choc chips and added some coconut. The topping came o...

The best banana cake I've ever had! We don't eat much cake in our house, but this one never goes to waste.

This should be called "The Best Ever Banana Cake". It is the best Banana cake on this site! Others masquerade as banana bread, but this is a light airy cake, perfect texture! Great if you have a...

I tried this years ago & truly thought I'd already rated it. It was by "Carolyn" then, but it's the same recipe. I've tried 18l (no exaggeration) recipes, & so far, this is the best one. It ma...