Wholesome and Nostalgic Banana Cake Recipe Passed Down by Grandma
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.
