VT
Ripe bananas are the secret to this simple banana cake.
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Think of this recipe as a blueprint for all sorts of different cakes.
Once you are comfortable with the basic ingredient list, you can substitute your own favorite flavors.
Instead of bananas, use applesauce or peach puree. Swap nuts for toasted oats or berries or chocolate chips. I like to make a double batch and freeze the extra loaves for unexpected company or last minute gifts. I hope you’ll share with me your own creative versions!Â
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 Gather and measure all your ingredients before you begin.Â
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Dig In to  Simple Banana Cake.
Anytime of day:
Breakfast:Â Serve warm banana bread slices with butter and honey.
Cheese plate: Cube banana bread, add toothpicks and serve with fruit and cheese.
Tea sandwiches: Freeze first and then thinly slice frozen banana bread. Thaw slices and fill with whipped cream cheese or peanut butter.
[tasty-recipe id=”7543″]
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| Banana cake tastes even better on the second day! |
This looks delicious! I’m allergic to bananas, so thank you for the substitution idea. I’m going to try this recipe and let you know how it turns out!
Applesauce sour cream cake is super versatile! Can’t wait to hear about the results!
I always keep a bunch of overripe bananas in the freezer for recipes like this one and for smoothies. I found that if I microwave them for about 25 seconds they peel easily.
Great idea! Or….peel them BEFORE you freeze them. Coat them first with a little orange juice or honey/water mixture to keep them from turning brown.
Take them out of the freezer the night before you want to use them
and they’ll be good to go in the AM.