Community Pick
Foolproof, One Bowl Banana Cake
"Made for those of us who often only have time to bake in the wee hours of the morning (or when we are half asleep), this super easy banana cake offers a great way to use up the , overripe bananas sitting on the top of your refrigerator, and still make something that everyone will enjoy. It can be frosted or not, but I usually don't bother; it stands on its own. Another winner from "The Makings of a Meal.""
photo by Crockpot mama
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1⁄2 cup margarine
- 2 eggs
- 1 teaspoon vanilla
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄4 cups sugar
- 1 1⁄2 cups mashed bananas (about 5 bananas)
- 2 cups flour
- 1⁄4 teaspoon salt
directions
- Mix all the ingredients together in a large bowl until smooth.
- Pour into a greased or sprayed 9"x13" pan.
- Bake at 350F for 30-40 minutes.
- Can be frozen for later use.
Questions & Replies
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After 40 minutes the cake was still moist. The toothpicks were wet coming out. Is this what it is supposed to be like? What to do????
Reviews
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How easy!!! I made muffins instead so they would be easy on the go. I followed the recipe ingredients but I only had 2 medium bananas that had been in my freezer for a month or so. I also only had butter. The recipe doesn't say to melt or soften so I went with softening it. Worked great!!! I baked them at the same temp for 25 minutes. I will definitely keep this recipe at arms length. Thank you for sharing :) -
I made this cake the other day and found it to be extremely good. I made it just as written. It needs no icing, and is one of those snacks that you can eat on the run anytime of day. Hubby loved it. Thanks for an easy and quick recipe Sarah
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What a great recipe to use when you have some overripe bananas but not a lot of time to prepare a recipe. I made the recipe using one-half regular flour and one-half whole wheat flour, and cooked the batter in muffin tins. The muffins came out moist and delicious, and were an instant hit with my son. I froze half of them, but I don't know how long they will last in the freezer -- they are that good! :) -
Yummy! I only had two bananas, so this was perfect. I cut the recipe in half and baked it in a 9" round pan for 25 minutes. I also used oil instead of margarine. I didn't even need to get out the mixer. I just whsked it together by hand. It came out very moist and with a good banana flavor. I'm glad I didn't add any spices.<br/><br/>I think it would make a great layer cake, with either a cream cheese or lemon icing. Maybe filled with pineapple preserves. Or any number of tropical variations.<br/><br/>I've added this to my cookbooks. Thanks for posting it. -
This is an amazingly moist and tender cake that is also dairy-free - very important in my house! I love this cake and so does my toddler; it's one of the few foods he's guaranteed not to turn down. Thank you so much for this recipe.
see 35 more reviews
Tweaks
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I'm in love! So easy to make and delicious. I added all spice, cinnamon, butter instead of margarine, and almond extract. Mixed in a little whole wheat flour with the white but used exactly 2 cups total, and finally included walnuts. It turned out awesome! -
This was such an easy recipe to make! I made it with my 9 year old who loves to be in the kitchen with me. I changed a few things, but it still was fabulous. From an old one bowl (wacky cake) chocolate cake recipe I got the idea to substitute 2 tbsp vinegar for the 2 eggs and whole wheat flour for the regular flour. I substituted 1/2 cup applesauce for margarine, therefore less sugar (1 cup only), 1/4 c plain greek yogurt, 1/2 c ground flax seed, 6 bananas instead of 5, and 1/2 mix of pecans & walnuts. Delish! Light fluffy. Froze as recommended in single servings and pulled out as needed.
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Yummy! I only had two bananas, so this was perfect. I cut the recipe in half and baked it in a 9" round pan for 25 minutes. I also used oil instead of margarine. I didn't even need to get out the mixer. I just whsked it together by hand. It came out very moist and with a good banana flavor. I'm glad I didn't add any spices.<br/><br/>I think it would make a great layer cake, with either a cream cheese or lemon icing. Maybe filled with pineapple preserves. Or any number of tropical variations.<br/><br/>I've added this to my cookbooks. Thanks for posting it.
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Tasty and oh so easy! I made it gluten free by using 1.5 cups white rice flour and .5 cups tapioca flour and 3 tsp xanthan gum. I also added an extra banana or two, used oil in place of margerine, and maple syrup in place of sugar, but had to bake longer.
RECIPE SUBMITTED BY
<p>Sara Chana (z'l) was a beloved daughter, wife and mother. She was the wife of a Rabbi and entertained many people in their home, especially on the Sabbath and Jewish Holidays. She loved to cook and to share her recipes. She was a very active member of the Kosher & Jewish Cooking Forum and was loved by many members here as well. She lost a valiant fight against cancer and we miss her very much. May her recipes continue to nourish many people, as she did during her life. <br /><br />If you have a question about one of her recipes, please post in the Kosher & Jewish Cooking Forum <a href=http://www.food.com/bb/viewforum.zsp?f=29 target=_blank>http://www.food.com/bb/viewforum.zsp?f=29</a> and we will try our best to answer them.</p>
<p>Saralaya</p>
