Wholesome and Nostalgic Banana Cake Recipe Passed Down by Grandma
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Wholesome and Nostalgic Banana Cake Recipe Passed Down by Grandma
Introduction
There’s something incredibly special about recipes passed down through generations. This banana cake recipe, cherished by many, has been a beloved treat in our family for decades. Its rich, comforting flavors and moist texture evoke delightful memories of baking with grandma. Here, we’ll share this treasured recipe, guaranteed to bring a warm, homey feeling to your kitchen.
Ingredients
This delightful recipe requires a handful of simple, staple ingredients that come together to create a delightful cake:
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Directions
Follow these simple steps to create a delightful banana cake:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the mashed bananas and vanilla extract
- Gently mix in the flour mixture, followed by the sour cream, until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
FAQ
Q: Can I add nuts or chocolate chips to the cake?
A: Absolutely! Chopped walnuts or pecans add a delightful crunch, while chocolate chips bring an extra touch of sweetness.
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, whole wheat flour can be used, but the texture and flavor of the cake may be slightly different.
Q: How should the cake be stored?
A: The cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week. Make sure it’s well-wrapped to preserve its freshness.
Q: Can I use Greek yogurt instead of sour cream?
A: Yes, Greek yogurt can be a suitable substitute for sour cream in this recipe, providing a similar tangy flavor and moisture to the cake.
Q: Can I freeze the banana cake?
A: Yes, the cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.