Are you craving that moist, comforting taste of a classic banana cake? Forget store-bought! This recipe delivers the same deliciousness of a Sara Lee banana cake, but with the added satisfaction of making it yourself. It's surprisingly easy, requires simple ingredients you probably already have, and is perfect for a cozy afternoon tea or a delightful dessert after dinner. Let's get baking!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- ½ cup buttermilk (or milk with 1 tbsp lemon juice or vinegar)
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This prevents sticking and ensures a beautiful, even cake.
Combining Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of leavening agents, resulting in a light and fluffy cake.
Creaming Butter and Sugar:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer, but you can do it by hand if you're feeling ambitious! The key is to incorporate plenty of air for a tender crumb.
Adding Wet Ingredients:
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to scrape down the sides of the bowl to incorporate everything evenly.
Combining Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix! Overmixing develops gluten, resulting in a tough cake.
Incorporating Bananas:
- Gently fold in the mashed bananas. This preserves the texture of the bananas and prevents them from becoming overly incorporated.
Baking the Cake:
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cooling and Serving:
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from crumbling and allows it to cool evenly.
Tips for Baking Success:
- Ripe Bananas are Key: Use very ripe bananas for the best flavor and moisture. The browner, the better!
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for optimal creaming.
- Don't Overmix: Overmixing leads to a tough cake. Mix just until the ingredients are combined.
- Toothpick Test: Use a toothpick or wooden skewer to check for doneness. If it comes out clean, the cake is ready.
Delicious Variations:
- Chocolate Chip Banana Cake: Add ½ cup chocolate chips to the batter for a delightful twist.
- Nutty Banana Cake: Incorporate ½ cup chopped walnuts or pecans for added texture and flavor.
- Spiced Banana Cake: Add ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of cloves for a warm, comforting flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300
- Fat: Approximately 15g
- Carbohydrates: Approximately 40g
- Protein: Approximately 4g
This homemade Sara Lee banana cake recipe is a guaranteed crowd-pleaser. Enjoy the process of baking and savor every bite of this delicious and easy-to-make dessert. It’s a perfect addition to your collection of easy recipes, healthy meals, and quick dinner ideas. Happy baking!