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–+ servings
Banana Cake from Mary Allen
This classic banana cake recipe from May 1938 reflects a timeless approach to using overripe bananas for something special. Enhanced with sour milk and a touch of citrus extract, it produces a moist, tender crumb and rich banana flavor. It’s a perfect example of resourceful home baking from the early 20th century, simple, frugal, and delicious. The use of both vanilla and citrus extract provides depth, while the sour milk and soda ensure a fluffy rise without needing modern leaveners. Great for brunches, potlucks, or any time you crave a nostalgic dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12
Calories 243 kcal

Ingredients
  

  • ½ cup butter
  • 1¼ cup sugar
  • 2 eggs (well beaten)
  • 1 cup bananas (mashed, about 2–3 ripe bananas)
  • ⅓ cup sour milk (or milk + 1 tsp vinegar or lemon juice)
  • 2¼ cups flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp vanilla extract
  • ½ tsp orange extract (or lemon extract)

Instructions
 

Step 1: Cream Butter & Sugar

  • Cream the butter and sugar together until light and fluffy.

Step 2: Add Eggs & Banana

  • Beat in the eggs one at a time. Add mashed banana and mix well.

Step 3: Prepare Sour Milk Mixture

  • Stir baking soda into the sour milk until it starts to foam.

Step 4: Combine Ingredients

  • Alternately add the sour milk mixture and the dry ingredients (flour and salt, pre-sifted) into the wet mixture. Mix until just combined.

Step 5: Add Flavorings

  • Stir in the vanilla and citrus extract.

Step 6: Bake

  • Pour into a greased cake pan. Bake at 375°F (190°C) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Tips

  • Add ½ to 1 cup chopped walnuts for texture.
  • Replace vanilla with the optional orange or lemon extract for a brighter flavor.
  • Add a simple cream cheese frosting for a richer finish.
  • Use buttermilk instead of sour milk for a softer crumb.
  • Mix in chocolate chips for a dessert-style twist.
  • Substitute part of the flour with whole wheat flour for a heartier cake.
  • Add ½ teaspoon cinnamon for warm spice notes.
  • Bake as cupcakes (18 to 22 minutes at 375°F).
  • Fold in shredded coconut for additional moisture.
  • Serve warm with whipped cream for an old-fashioned presentation.

Nutrition

Calories: 243kcalCarbohydrates: 34gProtein: 3.5gFat: 11gSaturated Fat: 6.7gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 2.7gTrans Fat: 0.3gCholesterol: 53mgSodium: 203mgPotassium: 115mgFiber: 0.9gSugar: 18gVitamin A: 355IUVitamin C: 2.1mgCalcium: 38mgIron: 0.9mg
Keyword banana cake, classic dessert, comfort food, from scratch, heirloom baking, retro recipes, vintage recipes
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