Danish banana cake

"My children did not like banana bread and I found that recipe in a small magazine, I tried it. They love it so much that when I make it I cannot keep it for long. It is very tasty. It is now the only banana cake I make."
 
Download
photo by michEgan photo by michEgan
photo by michEgan
Ready In:
1hr 10mins
Ingredients:
13
Serves:
15
Advertisement

ingredients

Advertisement

directions

  • Cake: grease a mold 9 X 13 (some flour too), beat together the butter and sugar
  • Add the eggs and beat
  • Add vanilla and the mashed bananas
  • In another bowl mix the flour, baking powder and baking soda. Alterning with the sour cream add the dry ingredients to the first part.
  • Pour into the mold and add on top the cinnamon, brown sugar, chipits and nuts. (I don't measure it, I sprinkle them over the cake); Cook 50 to 60 minutes at 350 degree F.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Made exactly as directed and this is delicious with a delightfully fluffy texture. A great way to use up a bunch of old bananas.
     
  2. Mmmm....what a tasty treat! Love the texture of cake. This will be great in the morning with coffee. Thanks for sharing the recipe.
     
  3. I was tired of making my regular banana bread and I had some chocolate chips on hand so I decided to give this a try. Wow! It's fantastic. My children said it was a great change from the regular and were asking to have a slice in their lunchboxes the next day. I didn't have enough chocolate chips so I added butterscotch chips to make up the difference. Definitely a keeper. Thanks for posting, Jeannetess.
     
  4. A superb cake. I made it in a 9x13 pan. I only had 3 bananas and it still worked out great. I will make this cake again and again. Loved it....Thanks for posting!
     
  5. This is really a good cake. I made it 2wks ago and the outcome was, "Oh, My God! Girl, I didn't need my husband after I had that cake." Thanks for the recipe. I will definitely make again.
     
Advertisement

Tweaks

  1. I really liked this, however, I will probably cut down on the chocolate and cinnamon on top and add an extra banana next time as I found the banana flavour was lost a little bit. Other than that I thought it was a great cake; moist and not too sweet. Also I used yogurt in place of sour cream since that was all I had and it didn't seem to have any negative affect on the cake! Thanks for the wonderful recipe!
     
  2. I made this last night and was really pleased with how it turned out. The tin I used was a bit smaller than specified and I was a bit concerned about it overflowing as it was rising, but it was fine. When I took it out of the oven it looked really impressive and I was quite proud of myself. I made a couple of minor changes, using only 3 over-ripe bananas and natural yoghurt instead of sour cream. Even with the smaller amount of banana it still turned out fine with good flavour. I've made a couple of banana cakes with sour cream recently and this recipe is by far the best. This is definitely the banana cake recipe I will be using from now on. Thanks for posting Jeannetess!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes