Banana Cake Recipe

Name: Banana Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 eggs, separated; 2 c. cake flour; 1 tsp. baking soda; 1/3 c. vegetable oil; 2/3 c. sour milk; 1/2 c. finely chopped nuts; 1 1/3 c. sugar, divided; 1 tsp. baking powder; 1 tsp. salt; 1 c. ripe bananas, mashed; 1 tsp. vanilla extract; frosting of your choice

Servings: persons

2 eggs, separated
2 c. cake flour
1 tsp. baking soda
1/3 c. vegetable oil
2/3 c. sour milk
1/2 c. finely chopped nuts
1 1/3 c. sugar, divided
1 tsp. baking powder
1 tsp. salt
1 c. ripe bananas, mashed
1 tsp. vanilla extract
frosting of your choice

1
Beat egg whites until frothy.
2
Beat in 1/3 cup sugar.
3
Beat until very stiff and glossy.
4
Sift remaining 1 cup sugar, cake flour, baking powder, baking soda and salt into another bowl. Add oil, bananas, half of the sour milk and the vanilla. Beat for 1 minute at medium speed.
5
Add remaining sour milk and the egg yolks. Beat 1 minute longer. Fold in egg whites. Gently fold in nuts.
6
Gently spoon into 2 greased and floured 8-inch cake pans. Bake in a preheated 350u00b0 oven for 35 minutes.
7
Let cool.
8
Fill and frost as desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 eggs, separated, 2 c. cake flour, 1 tsp. baking soda, 1/3 c. vegetable oil, and more.

Yes, Banana Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Cake

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