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–+ servings
Banana Cake
This vintage Banana Cake recipe is a charming piece of culinary history, handwritten with love and likely passed down through generations. Its warm, simple ingredients reflect a time when desserts were made from scratch using what was available in the pantry. With ripe bananas for moisture and flavor, and a unique boiled brown sugar icing that finishes it off with nostalgic sweetness, this cake is a delicious reminder of homestyle baking. Perfect for family gatherings or a cozy dessert at home, it’s an easy-to-make classic that holds its place as a comforting favorite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 330 kcal

Ingredients
  

For Cake:

  • ½ cup butter
  • 1¼ cups sugar
  • 2 bananas (mashed)
  • 2 eggs
  • 1 cup sour milk
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • ⅛ tsp of salt

For Frosting:

  • 1¼ cups brown sugar
  • ⅓ cup water
  • 4 marshmallows

Instructions
 

Step 1: Cream Ingredients

  • Cream butter and sugar together until light and fluffy.

Step 2: Mix Wet Ingredients

  • Add mashed bananas and eggs to the creamed mixture. Beat well.

Step 3: Combine Dry Ingredients

  • In a separate bowl, mix flour, baking powder, baking soda, and salt.

Step 4: Combine All Mixtures

  • Add the dry ingredients to the wet mixture alternately with sour milk. Stir in vanilla.

Step 5: Bake the Cake

  • Pour the batter into a greased 9x13-inch baking pan.
  • Bake at 350°F (175°C) for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Prepare Frosting

  • In a saucepan, boil brown sugar and water until it forms a soft ball when dropped into cold water.
  • Remove from heat, stir in marshmallows, and beat until smooth.
  • Spread over the cooled cake.

Tips

  • Add ½ cup chopped walnuts for a classic vintage-style banana–nut cake.
  • Replace sour milk with buttermilk for richer flavor.
  • Add ½ teaspoon cinnamon for a warm spice note.
  • Frost with cream cheese frosting if you prefer something tangier than the handwritten caramel–marshmallow icing.
  • Mash bananas very smooth for even texture or leave slightly chunky for rustic texture.
  • Add mini chocolate chips for a kid-friendly variation.
  • Bake as cupcakes (adjust time to 18–20 minutes).
  • Swap butter for oil for an extra moist crumb.
  • Use overripe bananas for best sweetness and aroma.
  • Add a pinch of nutmeg to complement banana flavor.

Nutrition

Calories: 330kcalCarbohydrates: 55gProtein: 3.5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 45mgSodium: 210mgPotassium: 210mgFiber: 1.5gSugar: 39gVitamin A: 310IUVitamin C: 3mgCalcium: 60mgIron: 1.1mg
Keyword banana, banana cake, brown sugar frosting, cake, classic dessert, comfort food, famile recipe, handwritten recipe, heirloom baking, old-fashioned cake, vintage baking, vintage recipe
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