Fiesta Banana Cake

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Servings: 8 Difficulty: Intermediate
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Moist banana cake with a tangy sour cream twist and crunchy nuts
Fiesta Banana Cake recipe image
Fiesta Banana Cake recipe image
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Fiesta Banana Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 335.1

Description

This Fiesta Banana Cake is a delightful twist on classic banana bread, offering a tender crumb and rich flavor profile. By incorporating sour cream into a simple white cake mix, you achieve a moisture level that keeps the cake soft for days. The addition of mashed bananas provides natural sweetness and aromatic depth, while baking soda ensures a perfect rise. Chopped nuts add a satisfying crunch and textural contrast in every bite. This dessert is incredibly easy to whip up, making it an ideal choice for weekend baking, potlucks, or simply satisfying a sweet craving after dinner. It pairs beautifully with a cup of coffee or tea, delivering a comforting, home-style experience that guests will love.

Ingredients

Directions

  1. Preheat the oven to 375&# 194;°F (190ðC). Grease two 8-inch round cake pans and line the bottoms with wax paper or parchment paper.
  2. In a large mixing bowl, combine the white cake mix and sour cream. Beat with an electric mixer on medium speed for about 1 minute until the mixture is smooth and creamy.
  3. In a separate small bowl, mash the bananas until smooth. Sprinkle the baking soda over the mashed bananas and let sit for 1-2 minutes until the mixture fizzes.
  4. Add the banana mixture to the cake batter. Beat on medium speed for 1 to 1.5 minutes until fully incorporated and smooth.
  5. Gently fold in the chopped nuts using a spatula, ensuring they are evenly distributed throughout the batter.
  6. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
  7. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 335.1kcal
% Daily Value *
Total Fat 25.4g40%
Saturated Fat 5.5g28%
Cholesterol 15.9mg6%
Sodium 8.6mg1%
Total Carbohydrate 25.2g9%
Dietary Fiber 3.7g15%
Sugars 9.4g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

You can use walnuts, pecans, or almonds for the chopped nuts. If you have nut allergies, omit the nuts or substitute with shredded coconut or extra mashed banana.

Ensure your bananas are ripe (with brown spots) for the best natural sweetness and flavor. If using a box mix that calls for eggs and oil, note that this recipe replaces those with sour cream and bananas for a moister texture.

Keywords: banana, cake, dessert, banana cake, sour cream, white cake mix, baking, nuts, moist cake, easy dessert, banana dessert, homemade cake, chopped nuts, baking soda, fruit cake, vegetarian, party food, snack, layer cake
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