Kato's Easy Banana Cake

"This is how I use those leftover black bananas. Sometimes I use the little tiny bananas because they have such an intense flavour. When I'm busy I freeze the bananas just for this cake. This recipe makes great cupcakes that freeze well. I've been making this recipe for 12 years, I hope that you enjoy it as much as we do..."
 
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photo by twissis photo by twissis
photo by twissis
photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy photo by Leggy Peggy
photo by teresas photo by teresas
photo by breezermom photo by breezermom
Ready In:
1hr 10mins
Ingredients:
12
Serves:
12
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Cream the butter, add sugar and eggs.
  • Mix well, add the bananas, nuts and vanilla.
  • Prepare the sour milk by stirring the lemon juice into the milk.
  • Sift the dry ingredients and add them to the banana mixture.
  • Mix in the sour milk gently.
  • Pour into a prepared 9 x 12" pan.
  • Bake at 350 degrees for 45 min - 1 hour (until firm in the center).
  • *We find this cake sweet, so I usually just sprinkle icing sugar on top and serve it warm with vanilla bean ice cream.
  • It's also nice with vanilla or chocolate buttercream frosting.
  • If making cupcakes, bake for 15 - 20 minutes, or until toothpick comes out clean.

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Reviews

  1. excellent! easy recipe, just the right sweetness, the kids inhaled it :)<br/>used Self Raising Flour, so left out the salt and raising agents. made 12 large cupcakes, and a small tray, this will be THE recipe from now on :)<br/>made for Aussie swap March 1012
     
  2. This cake is very tasty with lots of banana flavor (though that could be because i used 4 dark brown bananas..). I followed just as written but without the walnuts. I definitely think it would stand up by itself without frosting because it's sweet but I did use a clasic cream cheese frosting, which compliments it nicely. The only reasons it didn't get 5 stars were for the dense texture, more like banana bread than a cake, and that it definitely doesn't need an hour. I cooked it for 50 minutes and the edges were burned! 45 next time- and there will be a next time.
     
  3. That is the BEST banana cake ever, my boy-friend and I Love it very much. Just want to say thanks for post this wonderful recipe.
     
  4. Made for the FF&F FYC Tag Game - Altho I originally tagged this recipe to use as dessert for a weekend family brunch, I found myself needing a dessert on the Wed B4 the planned brunch & w/little notice. It was easily made as written except I did omit the nuts as DH is diet-restricted for them. My 9 x 12 baking pan was already in use, so I opted to bake this in a 10" rd spring-form pan which proved to be an excellent choice. It was served warm in the morning w/coffee, chilled as a dinner dessert that evening (both dusted w/powdered sugar as you suggested) & was very well-rec'd. Thx for sharing this moist & flavorful recipe w/us.
     
  5. This had good banana flavor and stayed moist for days. I made it in a bundt pan and it came out of the pan easily. Yum!
     
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Tweaks

  1. A delicious and light cake that is oh-so-easy to make. I used two very large bananas and buttermilk in place of the sour milk. Baked in 50 minutes in a 10x10 silicon pan. No need to frost/ice this cake. Once a month we have morning tea at the gym, and this was a big hit with everyone. Thanks for posting.
     
  2. This was a delicious and easy cake! I used a bit of vinegar instead of lemon juice and omitted the walnuts and instead added a bit of chocolate chips. I had frozen bananas that I threw in the microwave (peel incl) for 2 min, and they were fine. I used 4 bananas. I will for sure be making this again. Thanks for sharing!
     
  3. I made this in a bread loaf, and it turned out great! I had to increase the cooking time a bit, but otherwise made as posted. I did add nuts, but used pecans instead of walnuts since I'm not a fan of walnuts. Thanks for sharing! Made for Holiday Tag!
     
  4. Given the other reviewers comments, I knew this recipe would stand up to my modifications. To make this a little lower in fat I replaced 3 tablespoons of butter with nonfat sour cream. And to get the points down, 1 cup of whole wheat flour for the white, and half the sugar with Splenda. Made it into cupcakes, 24 in total, and they were wonderful warm from the oven. And everyone at the potluck loved them. I think what really makes these was that I had extremely ripe bananas with blackened skins, and 2 cups were alot. Made this so tasty with out being overly sweet. Thanks.
     

RECIPE SUBMITTED BY

I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.
 
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