Katrina's Banana Cake

Katrina's Banana Cake

10

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

servings 285 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 173 mg
  • 7%

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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Directions

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  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.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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 icin...

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 choc...

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 NOTHI...

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...

Really, really good! Pleasantly sweet: somewhere between a bread and a cake, so that you can eat a piece for breakfast, or serve it after dinner (or... eat it for snack, anytime!). Nice! Made...

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 def...

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

Very nice cake! I had 3 overripe bananas, and I felt like using them in something today instead of tossing them in the freezer like I do half the time. I had everything called for in this reci...