This banana cake is so fluffy and moist, it will melt in your mouth! It’s perfect for a special occasion or just because. The best part is that it’s super easy to make – you don’t even need a mixer!
- -2 ripe bananas, mashed
- -1/2 cup shortening
- -1 1/2 cups white sugar
- -2 eggs
- -1 teaspoon vanilla extract
- -2 cups all purpose flour
- -1/2 teaspoon baking powder
- -3/4 teaspoon baking soda
- -1/4 cup buttermilk
- -4 cups whipped heavy cream
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch layer cake pans.
2. Sift together flour, baking powder, soda, and salt; set aside.
3. In a large bowl, combine the shortening, sugar, eggs, and vanilla. Beat well. Blend in the buttermilk.
4. Add sifted flour mixture alternately with mashed banana to the egg mixture while beating 5 Pour batter into prepared pans.. Bake cake for 30 to 35 minutes 6 Remove from pans and cool on wire racks 7 Fill and frost the cake with whipped cream 8 Enjoy!
- -Serving size: 1 slice
- -Calories: 500
- -Fat: 25 g
- -Saturated fat: 12 g
- -Unsaturated fat: 11 g
- -Trans fat: 0.5 g
- -Cholesterol: 55 mg
- -Sodium: 280 mg
What is the difference between banana loaf and banana cake?
Banana loaf and banana cake are two types of baked goods that feature bananas as the main ingredient. Both are delicious and can be served as a dessert or snack, but there are some key differences between them.
Texture-wise, banana bread is denser and firmer than banana cake. This is because banana bread contains less fat than banana cake – usually in the form of butter or oil. As a result, banana bread has a more bread-like texture while banana cake is softer and more moist.
In terms of sweetness, both banana loaf and cake can be either sweet or savory. However, most recipes for banana bread lean towards the latter, while most recipes for banana cake are on the sweeter side. This is due to the fact that sugar helps to tenderize cakes, making them extra fluffy – something that isn’t necessarily desired in a loaf of bread.
So if you’re looking for a quick snack that’s not too sweet, go for a slice of Banana Bread.
Why is my banana cake so dense?
If your banana cake is dense, it’s likely because you’ve overmixed the batter. When you mix bread dough, you’re developing gluten – which is great for a chewy, yeast-risen loaf. But if you’re hoping for a softer, quick bread, too much gluten will make it dense and rubbery. So when making banana bread (or any quick bread), be careful not to overmix the batter. A few lumps are okay – in fact, they’ll eventually disappear as the baking powder does its work. Just don’t Mix until the batter is completely smooth; otherwise your cake will be tough instead of tender.
How do you make banana bread Airy?
There are many ways to make banana bread airy. One way is to add baking powder or soda to the batter. This will help the bread to rise and be lighter in texture. Another way is to use self-rising flour, which has a leavening agent already added to it. Be sure not to overmix the batter, as this can make the bread tough and dense. Lastly, let the bananas ripen until they are very brown and spotty before using them in the recipe – this will help create a moist and flavorful loaf of bread.
Why did my banana cake not rise?
There are several reasons why your banana cake may not have risen. One possibility is that you did not use a leavening agent. Leavening agents, such as baking soda or baking powder, create air bubbles in the batter, which is what causes the bread to rise. Baking sets these air bubbles so they remain in the finished product. If you did not use a leavening agent, there would be no air bubbles and therefore no rising. Another possibility is that you Did not bake the cake long enough. When baking cakes, it is important to bake them until they are fully cooked through; otherwise, the structure of the cake will not set properly and it may collapse when cooling. This is often why banana bread collapses when cooling; if the banana bread is not done in the middle, it will collapse as it cools and loses its structure. If your banana cake collapsed while cooling, it is likely because it was under-baked and/or did not contain a leavening agent.
What happens if you put too much banana in banana bread?
If you’ve ever made banana bread, you know that the key ingredient is, of course, bananas. But how many bananas should you use? And what happens if you use too many?
The answer to both questions is “it depends.” If you’re using a recipe that calls for two or three ripe bananas, using four or five might seem like a good idea – after all, more bananas means more flavor, right? Wrong. Using too many bananas can actually make your bread heavy and damp in the center, causing it to appear undercooked and unappealing.
So what’s the perfect amount of banana? Again, it depends on your recipe. But as a general rule of thumb, err on the side of using slightly less banana rather than slightly more. If you have leftover bananas, you can always freeze them for later use.