Wonderful Banana Cake

This banana cake is so moist and delicious, with just the right amount of sweetness. It’s perfect for a snack or dessert, and it’s also pretty healthy too!


  • 1 (18.25 ounce) package yellow cake mix
  • 2 very ripe bananas, mashed
  • 1 teaspoon baking soda
  • 1 cup vegetable oil
  • 4 eggs


1. Prepare yellow cake mix according to package directions, adding mashed bananas and baking soda to the batter.

2. Pour batter into a greased and floured 9×13 inch baking pan. Do not preheat oven; simply place the uncooked cake in the oven and turn it on to 350 degrees F (175 degrees C).

3. Bake for 1 hour then let cool thoroughly before refrigerating.

Nutrition Facts

  • Calories: 1920
  • Fat: 117 g
  • Saturated fat: 15 g
  • Unsaturated fat: 102 g
  • Trans fat: 0 g
  • Cholesterol: 372 mg
  • Sodium: 2190 mg
  • Carbohydrates: 209 g
  • Fiber: 3.5 g
  • Sugar : 108g
Wonderful Banana Cake

How do you make a banana cake moist?

When it comes to cake, moistness is key. A dry cake is a sad cake, and no one wants that. So how do you ensure your banana cake is nice and moist? The answer lies in the baking process.

After you bake the cake at a low 275°F, you immediately chuck thecake into the freezer for 45 minutes. This may seem like an odd step, but trust us, it works! The quick blast of cold temps helps lock in all that moisture, making for a super moist (and delicious) cake.

What is the difference between banana bread and banana cake?

Banana bread and banana cake are two very popular desserts made with bananas as the main ingredient. While they may appear similar at first glance, there are actually some important differences between these two treats.

See also  Banana Cake II

For starters, banana bread is typically denser and more compact in texture than banana cake. This is due to the fact that banana bread is made with mashed bananas, while banana cake often contains whole bananas or Banana Cake Mix. As a result, banana bread tends to be more moist and have a stronger flavor than its cake counterpart.

Another key difference between these two desserts is the type of flour used. Banana bread is usually made with all-purpose flour, while most cakes call for self-rising flour. This means that you’ll likely need to add baking powder to your banana bread recipe if you want it to rise properly.

So, what’s the bottom line? If you’re looking for a quick and easy snack, then banana bread is probably your best bet. But if you want something lighter and fluffier in texture, then opt for banana cake instead.

Why is it banana bread Not banana cake?

Banana bread and banana cake are two very different desserts. Banana bread is a type of quick bread, meaning that it is leavened with baking soda or baking powder instead of yeast. This results in a much denser, more substantial bread. Banana cake, on the other hand, is a traditional cake made with bananas as the main ingredient. The difference in texture is due to the fact that banana cake is typically made with eggs and butter, which makes it lighter and fluffier than banana bread.

So why is it called banana bread if it’s really more like a cake? The answer lies in history. Banana bread was actually created during the Great Depression as a way to use up overripe bananas that would otherwise go to waste. It was originally called “banana nut Bread” because nuts were often added to give the dessert some extra staying power (nuts are high in protein and fat, which help to keep you full). Over time, the word “cake” was dropped from the name, likely because people realized that banana bread wasn’t really like other types of breads at all – it was closer to a cake!

See also  Battenburg Cake

Nowadays, both bananabread and bananacake are enjoyed around the world as popular dessert staples. And while they may share some similarities (they’re both made with bananas), they are decidedly different treats. So when you’re in the mood for something dense and hearty, go for some banana bread.

Can I use water instead of milk in banana cake?

Yes, you can use water instead of milk in banana cake. Use 1 cup of water and 1-1/2 teaspoons of butter for every 1 cup of milk called for in the recipe. The extra butter will help your baked goods stay moist.

How do you make Mary Berry banana cake?

To make Mary Berry banana cake, you will need: – 1 ripe banana (peeled weight 100g/4oz) – 1 tbsp milk. – 50g/2oz soft butter or baking spread. – 75g/3oz plain flour. – 75g/3oz caster sugar. – ½ tsp bicarbonate of soda. – ½ tsp baking powder. – 1 free-range egg.

Preheat the oven to 180C/350F/Gas 4 and line a 2lb loaf tin with greased nonstick parchment paper. Put the banana in a bowl and mash with a fork until smooth, then stir in the milk until combined. In another bowl, cream together the butter or baking spread and sugar until pale and fluffy, then beat in the egg until fully incorporated. Sift in the flour, bicarbonate of soda, and baking powder, and fold into the mixture until everything is well combined – be careful not to overmix. Pour into your prepared tin and bake for 45 minutes to 1 hour or until golden brown on top and a skewer inserted into the centre comes out clean when removed – if it starts to brown too much before cooked through, cover loosely with foil for the remaining cooking time so that it doesn’t burn on top but continues cooking through inside.

See also  Orange Juice Cake

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