There’s something undeniably comforting about a slice of moist, flavorful banana cake, especially when it’s reminiscent of the beloved Sara Lee classic. This homemade Sara Lee Banana Cake recipe captures all the nostalgia and deliciousness of the store-bought favorite, but with the added joy of baking it from scratch in your own kitchen.
Not only is this recipe easy to follow, but it also yields a cake so delightful that it might just become your go-to for every family gathering or special occasion.
Share Personal Experience
My first encounter with this recipe was during a cozy autumn gathering. The sweet aroma of bananas filled the air, setting a warm, inviting tone for the evening. Everyone loved the cake so much that it has since become a cherished recipe in my home, bringing smiles every time it’s served.
Equipment List
- 2 mixing bowls
- Measuring cups and spoons
- Electric mixer
- Spatula
- 9×13 inch baking pan
- Cooling rack
Ingredients List
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup chopped walnuts (optional)
Sara Lee Banana Cake Recipe – Step by Step Preparation
Step 1:
Preheat your oven to 350°F (175°C). Grease and flour your baking pan.
Step 2:
In a separate bowl, use an electric mixer to whip the butter and sugar together until they achieve a light and airy consistency. Set aside.
Step 3:
Incorporate the eggs into the mixture one at a time, mixing well after each addition, then blend in the vanilla extract. Transfer the batter into the greased pan, leveling the surface with a spatula.
Step 4:
Add the mashed bananas and sour cream, mixing until well incorporated.
Step 5:
Gradually blend in the dry ingredients until just combined. Stir in the walnuts if using.
Step 6:
Place in the oven and bake for approximately 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 7:
Place in the oven and bake for approximately 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8:
Allow the cake to rest in the pan for 10 minutes before transferring it to a wire rack to cool off entirely.
Tips for Success
- Make sure to use extremely ripe bananas to maximize the cake’s sweetness and flavor.
- Ingredients should be brought to room temperature before mixing to promote a uniform texture.
- Don’t overmix the batter; stop as soon as the ingredients are combined to keep the cake fluffy.
- If you prefer a moister cake, add an extra 1/4 cup of sour cream.
- For a lighter texture, sift the flour before adding it to the mixture.
Variations
- Chocolate Chip Banana Cake: Stir in 1 cup of chocolate chips into the batter for a delightful chocolate twist.
- Nutty Banana Cake: Add a mix of chopped pecans and walnuts for added crunch and flavor.
- Banana Coconut Cake: Include 1/2 cup of shredded coconut in the batter for a tropical feel.
- Vegan Banana Cake: Substitute eggs with applesauce and butter with coconut oil.
- Gluten-Free Banana Cake: Use gluten-free all-purpose flour instead of regular flour.
Conclusion
This Sara Lee Banana Cake recipe not only brings back cherished memories but also allows you to add your own twist with various adaptations. Whether you’re enjoying a slice as a sweet end to a meal or alongside a cup of coffee in the afternoon, this cake promises to be a crowd-pleaser. Delight in the process of baking and the wonderful flavors this recipe brings to your table.
FAQs
Can I make this banana cake gluten-free?
Yes, you can easily adapt the Sara Lee Banana Cake Recipe to be gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check that the blend is suitable for baking cakes to ensure the best results.
What is the best way to store Sara Lee Banana Cake?
To keep the cake moist and fresh, store it in an airtight container at room temperature for up to three days. If you need to store it longer, you can refrigerate it for up to a week or freeze it for up to three months.
Is there a dairy-free version of this banana cake?
Yes, to make a dairy-free version of the Sara Lee Banana Cake, replace the butter with a plant-based butter alternative and the sour cream with a dairy-free yogurt or a similar non-dairy substitute.
Are there any tips for achieving the perfect cake texture?
To ensure a light and fluffy texture, be careful not to overmix the batter once the flour is added. Mix just until the ingredients are combined. Also, make sure all your ingredients are at room temperature before you start baking.
Is there a dairy-free version of this banana cake?
Yes, to make a dairy-free version of the Sara Lee Banana Cake, replace the butter with a plant-based butter alternative the sour cream with a dairy-free yogurt or a similar non-dairy substitute.
Sara Lee Banana Cake Recipe
Equipment
- 2 mixing bowls
- Measuring cups and spoons
- Electric mixer
- Spatula
- 9×13 inch baking pan
- Cooling rack
Ingredients
- 3 ripe bananas mashed
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your baking pan.
- In a separate bowl, use an electric mixer to whip the butter and sugar together until they achieve a light and airy consistency. Set aside.
- Incorporate the eggs into the mixture one at a time, mixing well after each addition, then blend in the vanilla extract. Transfer the batter into the greased pan, leveling the surface with a spatula.
- Add the mashed bananas and sour cream, mixing until well incorporated.
- Gradually blend in the dry ingredients until just combined. Stir in the walnuts if using.
- Place in the oven and bake for approximately 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Place in the oven and bake for approximately 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to rest in the pan for 10 minutes before transferring it to a wire rack to cool off entirely.
Notes
- Chocolate Chip Banana Cake: Stir in 1 cup of chocolate chips into the batter for a delightful chocolate twist.
- Nutty Banana Cake: Add a mix of chopped pecans and walnuts for added crunch and flavor.
- Banana Coconut Cake: Include 1/2 cup of shredded coconut in the batter for a tropical feel.
- Vegan Banana Cake: Substitute eggs with applesauce and butter with coconut oil.
- Gluten-Free Banana Cake: Use gluten-free all-purpose flour instead of regular flour.