Banana Cake VIII

Banana Cake VIII

44 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
FOLK
Recipe by  FOLK

“This mouth watering banana cake is a favorite with kids. With its chocolate-nut topping, it's a nice alternative to banana bread.”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13 inch pan

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and baking soda. Set aside.
  2. In a large bowl, cream the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and mashed bananas. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour batter into prepared pan and sprinkle with topping.
  3. To make topping: in a small bowl, mix together chocolate chips, chopped peanuts and brown sugar.
  4. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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Reviews (44)

Rate This Recipe
LINDA B.
24

LINDA B.

Good banana flavor, moist, dense. A winner! I used 4 very large very ripe bananas, which mashed = 2 cups, and the cake turned out perfectly. I also added 1/2 teaspoon salt, for as an experienced baker, I know baked goods taste best with a bit of salt added. Note however that I only baked the cake for 45 minutes in an oven calibrated to 350 degrees via my trusty oven thermometer. I have found that substituting 1/4 cup of the butter with applesauce does not change the flavor or texture of the cake one iota, and does cut down the fat a smidge. I also didn't put the topping on, as I don't like really sweet toppings. A cream cheese frosting would be lovely. I love this cake unfrosted -- a great and healthy snack cake, and a yummy breakfast alternative too.

Bethany
14

Bethany

This recipe was great! My husband raved about it, which he never does! I followed everything exactly except I added a little salt and only used 3 bananas because that's all I had. I frosted it with a cream cheese frosting and it turned out perfect!

FRANTON
9

FRANTON

I made this cake but did not put the icing on it and I froze it for a month before I used it. The cake was moist and received rave reviews by my guest. You could not tell it had been frozen.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 280 cal
  • 14%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 40.2 g
  • 13%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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