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    You are in: Home / Recipes / Banana Loaf Cake Recipe
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    Banana Loaf Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    Lisa J C's Note:

    This wonderful old banana bread recipe came from my grandma Mabel. I have never found another like it. The brown sugar gives it an incredible depth of flavor and color. We eat it spread with butter.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F Grease 9-inch loaf pan.
    2. 2
      Measure and stir together dry ingredients. Set aside. Cream shortening, vanilla, and brown sugar. Add eggs. By hand, stir in dry ingredients alternating with soured milk and banana pulp. Stir in nuts.
    3. 3
      Scrape into greased loaf pan and bake 1 hour and 15 minutes or until toothpick come out clean.
    4. 4
      Cool on rack for 15 minutes then turn from pan and continue cooling.

    Ratings & Reviews:

    • on September 20, 2009


      My sweet-tooth husband loved this banana cake. I did make a couple of changes--butter instead of shortening, and pecans instead of walnuts. I found it too sweet--and duh!--found out I misread my own writing, and added too much brown sugar. I'm sure it will be better the next time--and think I will cut the sugar to 1 cup, even forgetting my "mistake." Thank you, and thanks to grandmother!

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    • on November 23, 2008


      I too will give this 5 stars. I did make 3 minor adjustment, I replaced the sour milk with sour cream, replaced shortening with unsalted butter and used Vanilla Beans. I doubled the recipe and got 8 mini loaves as I prepare a lot of freezer food for my parents to help them out. Very moist and YUM!!

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    • on August 11, 2006


      Yum! I just finished baking this delightful loaf...and already gobbled up 2 pieces! I chose this recipe over the other banana breads as it had brown sugar in it and very few ingredients...I also tend to be partial to grandma recipes. And Mabel had a winner with this one ! I tweaked the recipe a wee bit...sorry...but I started out by doubling everything as I had 5 very large, very ripe bananas to use up.....I substituted margerine for the shortening and added raisons instead of nuts (personal preference). I also used 3 extra large eggs instead of 4 (all I had). This turned into 3 good sized loafs of banana bread. I am freezing one, giving one to my son, and hope the other one will still be around when hubby gets home from work tonight! Thanks, Lisa for a wonderful addition to my keeper file!

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    Nutritional Facts for Banana Loaf Cake

    Serving Size: 1 (96 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 340.1
    Calories from Fat 145
    Total Fat 16.1 g
    Saturated Fat 3.1 g
    Cholesterol 35.7 mg
    Sodium 225.8 mg
    Total Carbohydrate 45.6 g
    Dietary Fiber 1.7 g
    Sugars 26.4 g
    Protein 5.0 g

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