Tuesday, June 16, 2015

Banana Cake

I remember the first time I ever had banana cake.

My sister-in-law chose it for her wedding cake when I was about 12, and I remember thinking it was odd to have a banana cake.  But, of course I was wrong, and it was completely delicious!

Come to think of it, that was probably the last time I had banana cake too!  Until today, anyway.  Bruce brought home a bunch of nearly hopeless bananas, and I immediately sought out to make a banana cake, and it is sooo good.  Bruce said it was the best banana flavored thing he has ever eaten, which is praise in my book!

Banana Cake


2 c. flour
1 tsp baking soda
1 tsp baking powder
1 1/2 c. sugar
1/4 tsp salt
2 very ripe bananas
1/2 c. plain yogurt
2 eggs
1 tsp vanilla

(for decorating)


2 c. heavy cream
1 Tbs instant vanilla pudding mix
1 tsp cinnamon


Preheat oven to 350.  Grease two 9" round cake pans and line the bottoms with parchment paper.

In a blender, blend the bananas, yogurt, eggs and vanilla until smooth.  In a mixer, mix the flour, sugar, baking soda, baking powder and salt until blended.  Add the banana mixture to the flour mixture and mix until just combined.

Pour the batter into the prepared pans.  Bake for 25-28 minutes or until light and golden.

Allow the cakes to cool completely.

Slice the cakes in half so you have 4 equal layers (I had a problem with one and ended up with 3 layers).


In a medium bowl, whip the cream using an electric hand mixer until soft peaks form.  Add the pudding mix and cinnamon.  Continue whipping until stiff peaks are formed.

Frost the cake between each layer, then all round and on top.  Decorate with additional banana slices and chopped walnuts or pecans.


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