Rich Banana Cake


This recipe went from being my favorite gooey-centered banana bread to my favorite moist, evenly-cooked snack cake.  And it’s sweet enough to eat without frosting!

1/2 c Butter, melted
1 c white sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2  tsp salt
1/2 c yogurt (I’ve used vanilla, strawberry/banana, strawberry and plain) or sour cream
5 over ripe bananas (2 chunked, 3 mashed) You can use less if you need to…it’s a very moist cake.
1/2 c chopped walnuts and or chocolate chips (optional)

  1. Preheat oven to 350*, grease a 9×13 pan or 2 round cake pans.  
  2. In a large bowl, stir together the melted butter and sugar, add eggs and vanilla, mix well.
  3. Combine the flour, baking soda and salt, stir into the butter mixture until smooth.  (the batter will get thick)
  4. Finally, fold in the yogurt, bananas, and walnuts.  Spread evenly into the prepared pan(s).  
  5. Bake for 35-40 min or until center is firm set.  
  6. Cool for at least 10 min before removing from pan.  
  7. Cool completely before frosting. 
Adapted from Janet’s Rich Banana Bread

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