Banana Cake I Recipe

Name: Banana Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cake flour; 1 teaspoon baking powder; 1 1/8 teaspoons baking soda; 3/4 cup unsalted butter; 2 1/4 cups white sugar; 3/4 teaspoon salt; 3 eggs; 1 1/2 cups mashed bananas; 6 tablespoons buttermilk; 1 teaspoon vanilla extract

Servings: persons

3 cups cake flour
1 teaspoon baking powder
1 1/8 teaspoons baking soda
3/4 cup unsalted butter
2 1/4 cups white sugar
3/4 teaspoon salt
3 eggs
1 1/2 cups mashed bananas
6 tablespoons buttermilk
1 teaspoon vanilla extract

1
Preheat oven to 375 degrees F ( 190 degrees C). Grease and flour 3, 9-inch round cake pans.
2
Sift the flour with the baking powder and soda.
3
In a large bowl, cream together the butter or margarine, sugar, and salt. Add eggs one at a time to the creamed mixture, beating well after each addition.
4
Add alternately to the creamed mixture the flour mixture, the bananas, and the buttermilk. Add vanilla, and mix well. Pour into the well greased pans.
5
Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 40 minutes. Let cake cool and frost with your choice of icings.

1411

kcal

Calories

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3 cups cake flour, 1 teaspoon baking powder, 1 1/8 teaspoons baking soda, 3/4 cup unsalted butter, and more.

Yes, Banana Cake I 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 I

How did you like this recipe?

Frequently Asked Questions