Soft and Moist Banana Cake
This banana cake is my new favorite. So soft, moist and banana-y!
I’m pretty sure it’s no secret that the hubs and I are big banana fans. I’ve talked about it before when I posted this Super Moist Banana Bread and my favorite Banana Pudding. There’s no shortage of banana love around here. I even made a banana treat for the pup.
But today is all about this cake. This cake that made me oh-so-happy when I took a bite.
Here’s my thing about banana cake (I have a “thing” about most things) – I don’t want it to taste like banana bread. Now you know I love banana bread. It’s got banana in it after all. But if I wanted banana bread, I’d make it.
When I make banana cake, I want it to be lighter in color and density and even more banana-y than banana bread. It has not been easy to find a recipe that fits the bill.
I’ve tried a few and I’m thrilled to say that this one hits the mark!
It’s from Tidy Mom, but I made a few changes.
First, I used butter instead of shortening. It seemed preferable to me.
Secondly, the recipe calls for sour milk. I didn’t have sour milk and I wasn’t about to wait for a week or two for our milk to sour. I’m impatient and my bananas were ready to go.
The recipe suggests adding a little vinegar to the milk and letting it sit for 10 minutes to curdle (I hate that word).
Since there wasn’t a specific amount of vinegar mentioned, only “a little”, I googled. Well, the suggested amount is 1 tablespoon vinegar to 1 cup of milk. I went with 1 teaspoon to start.
It didn’t curdle.
So I added another teaspoon. Still nothing.
As I mentioned before, I’m impatient and my bananas were ready. This was no time to fool around. I tossed it all in and figured I’d see what happened.
The cake came out great! My suggestion is to use sour milk if you have it. If not, add the vinegar to the milk, let it sit about 10 minutes, but don’t worry if it doesn’t actually curdle.
I will tell you that the cake gets a good sized dome on top while baking. I cut them off before stacking and icing.
The other thing I changed was the icing. I went with a vanilla icing. I considered cream cheese, but didn’t want to take away from the banana flavor.
Well, we loved the cake! We shared with our small group (even though the hubs really didn’t want to) and it was a hit with all who had some!
It’s just so perfectly cake-y, not bread-y. It’s dense, yet light. Soft and moist. The perfect light yellow color. And wonderfully banana! My perfect banana cake!
If you’d prefer to use a cream cheese icing, you can find a recipe for that here.
Recipe modified from Tidy Mom.
This post linked to Inside BruCrew Life, Pint Sized Baker, Chef In Training, Love Bakes Good Cakes, Table For Seven, Tidy Mom, Shaken Together, Living Well Spending Less, Lady Behind The Curtain, What’s Cooking Love?, Chocolate, Chocolate and More, Buns In My Oven, Kitchen Meets Girl, The 36th Avenue, Ashley’s Dandelion Wishes, My Girlish Whims, Ginger Snap Crafts and Hungry Little Girl.
Want more banana and cake ideas? Got you covered!