The recipe for Sara lee banana cake is very popular. It was first published in The New York Times and called for two sticks of butter, one large cake mix, and six bananas.
The original recipe is based on the classic banana bread that uses buttermilk instead of water for its moist texture. We use a recipe for the best banana bread that combines homemade banana extract,
baking powder, and baking soda. For best results, weigh all dry ingredients from the necessary egg amount into a bowl. The pre-ground flours should be sifted twice to remove any lumps.
To improve the flavor, we use vanilla extract instead of lemon extract. For this banana cake, we do not use buttermilk in the batter.
How To Prepare Recipe For Sara Lee Banana Cake?
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serving Size: 8
Equipment:
- Toaster,
- Mixer,
- Strainer,
- Bowl
Ingredients
- 1 1/2 cup all-purpose flour
- 1 1/2 cup whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 2/3 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 250 g piece of butter (4 1/2 oz)
- 3 large eggs
- 3 large bananas (about 200 g)
Directions Step By Step:
Step 1: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) in an oven-safe baking dish. A 9 x 13-inch sized baking pan is perfect for this recipe.
Step 2: In a large bowl, combine the flour, sugar, and cocoa in a small mixing bowl.
Step 3: Mince/grate the butter into the flour mixture until a crumbly mixture is formed.
Step 4: In another large bowl, whisk to combine the eggs with 1 tbsp of vanilla extract and the remaining 1/4 cup of sugar.
Step 5: Slice the bananas into 1/4 inch thick pieces and add them to the bowl containing the wet ingredients.
Step 6: Strain the batter with a fine strainer to remove large lumps. Make sure that you do not over-strain it.
Step 7: Pour the batter into an oven-safe baking dish and bake for about 45 minutes or until a toothpick inserted in the center comes clean.
Step 8: Let the cake cool completely before removing it from the pan.
Step 9: Enjoy!
Nutrition Facts Of Recipe For Sara Lee Banana Cake
| Nutrition | Amount |
|---|---|
| Calories | 255 kcal |
| Cholesterol | 60 mg |
| Sodium | 369 mg |
| Carbohydrates | 42 g |
| Fiber | 1 g |
| Protein | 4 g |
Amazing 7 Variations Of Recipe For Sara Lee Banana Cake
1. Chocolate Banana Cake:
Add 1 tablespoon of unsweetened Dutch-process cocoa powder to the flour mixture and reduce the flour amount by 2 tablespoons.
2. Lemon Banana Cake:
When straining, leave it as is, especially if you like your cake to be less moist. This will yield a classic banana bread flavor with an improved texture. Replace the butter with lemon extract and zest for added taste and appearance.
3. Orange Banana Cake:
Peel the orange and slice it into thin slivers. Substitute the 3 large bananas and juice from 1 orange for the 3 large bananas.
4. Banana Spice Cake:
Add 1 tsp of ground cinnamon, ⅛ tsp of ground nutmeg, and ⅛ tsp of ground cloves to the flour mixture.
5. Banana Walnut Cake:
Top it with a nutty sauce that combines melted butter or margarine, honey, brown sugar, and cinnamon in a small saucepan on low heat for about 5 minutes until smooth.
6. Chocolate Banana Cake:
Add ¼ cup (10 grams) of chopped semi-sweet chocolate pieces to the batter for an added chocolate flavor.
7. Mix-fusion Banana Caramel Cake:
Take a dash of caramel sauce, mint-flavored ice cream, and one pinch of peppermint extract and mix it all instead of the vanilla extract and butter to make this delicious dessert!
Is It Easy To Moist Banana Cake Recipe?
Yes, it is an easy moist banana cake recipe because it requires no special equipment or ingredients. You need a few items that you already have around the house.
Many people love this banana cake because it is easy to prepare, resulting in a very good-tasting banana cake.
How Long Does Homemade Banana Cake Last?
The homemade banana cake lasts for a few days when it is sealed tightly in the refrigerator. Do not worry if your banana bread turns dry and hard.
This is the natural taste and texture of the ingredients used to make the cake. Giving the banana cake a day or two before serving would be best, and then enjoying it fresh.
Does Sara Lee Still Make Frozen Carrot Cake?
Yes. Sara Lee frozen carrot cake is still available in most groceries stores. The original recipe called for grated carrots and an optional cup of shredded coconut that was once available in 10-ounce cans.
Remember, it’s only the second best-selling dessert after Sara Lee cheesecake!
How Long Is Homemade Banana Cake Good For?
The banana cake is very good as long as stored properly. It is best to keep it in the refrigerator instead of in the freezer. The cake will last a few days if it is stored properly in the refrigerator.
Does Banana Cake Need Refrigerated?
Yes, banana cake requires refrigeration. It might be best to refrigerate the cake after your serving. It will keep longer if the banana cake is properly stored in the refrigerator.
The good thing about the recipe we shared is that you do not need special equipment or ingredients to make it.
How Many Calories Are In A Recipe For Sara Lee Banana Cake?
There are 255 calories in the recipe for Sara lee banana cake. It contains 5 grams of total fat, 2 grams of saturated fat, and 38 grams of carbs, including 6 g of sugar. This food has 2 mg sodium, no fiber, and 5 grams of protein.
Conclusion
This recipe for Sara lee banana cake is delicious because of the good combination of banana, butter, and cocoa powder. It is amazing that even though there are some ingredients
that are used in this cake, they still make a very delicious and outstanding cake. We hope you enjoyed our Famous Recipes collection!
