Banana cake has always been a beloved classic, and the Sara Lee Banana Cake recipe takes this treat to the next level. Known for its moist texture and rich banana flavor, this cake has won over countless dessert lovers. It’s the perfect way to use ripe bananas and satisfy your sweet tooth all at once.
We love how simple ingredients come together to create a cake that’s both comforting and delicious. Whether you’re baking for a special occasion or just craving a homemade dessert, this recipe delivers consistent results every time. Let’s dive into making a Sara Lee Banana Cake that’s sure to become a favorite in our kitchen.
Ingredients
To create the perfect Sara Lee Banana Cake, we gather simple yet flavorful ingredients that combine to make a moist, rich dessert. Below are the key components divided into dry ingredients, wet ingredients, and optional add-ins to customize the cake to our taste.
Dry Ingredients
The dry ingredients provide structure and balance the sweetness. Accurate measurement ensures the cake rises properly and has the ideal texture.
- 2 ½ cups all-purpose flour (sifted)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 teaspoon ground cinnamon (optional for warmth)
Wet Ingredients
The wet ingredients add moisture and the signature banana flavor. Overripe bananas are best for enhanced sweetness and softness.
- 1 cup unsalted butter (softened)
- 3 large ripe bananas (mashed)
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (room temperature)
Optional Add-ins
For those who enjoy texture and bursts of flavor, these add-ins elevate the classic Sara Lee Banana Cake.
- 1 cup chopped walnuts or pecans
- ½ cup chocolate chips
- ½ cup shredded coconut
- ¼ cup sour cream (for extra moisture)
| Ingredient Category | Key Ingredients | Notes |
|---|---|---|
| Dry Ingredients | Flour, baking powder, baking soda, salt, sugar, cinnamon | Sift flour and combine dry for even distribution |
| Wet Ingredients | Butter, ripe bananas, eggs, vanilla, buttermilk | Use softened butter and ripe bananas for best results |
| Optional Add-ins | Nuts, chocolate, coconut, sour cream | Customize texture and flavor with these additions |
By preparing these ingredients carefully, we set a solid foundation for the delicious Sara Lee Banana Cake to come to life.
Equipment Needed
To create the perfect Sara Lee Banana Cake, having the right equipment ready is essential. This ensures smooth preparation and consistent results.
- Mixing Bowls: Use medium and large bowls to combine dry and wet ingredients separately. Glass or stainless steel works best for easy cleaning and no flavor retention.
- Measuring Cups and Spoons: Accurate measurement is critical. Use a full set of measuring cups for both dry and liquid ingredients.
- Electric Mixer or Stand Mixer: A hand mixer or stand mixer with paddle attachments helps achieve the perfect batter texture by blending ingredients thoroughly without overmixing.
- Spatula: A silicone spatula allows us to scrape the bowl clean and fold in optional add-ins like nuts or chocolate chips gently.
- 9×13-Inch Baking Pan: The traditional Sara Lee Banana Cake bakes best in a 9×13-inch pan for even cooking and the ideal thickness.
- Cooling Rack: After baking, transfer the cake to a cooling rack to allow air circulation and prevent sogginess.
- Whisk: For blending dry ingredients and combining wet ingredients like eggs, vanilla, and buttermilk.
- Fork or Potato Masher: To mash the ripe bananas finely, ensuring a smooth texture throughout the cake.
Equipment Overview Table
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Separate dry and wet ingredient mixing | Glass or stainless steel |
| Measuring Cups/Spoons | Accurate ingredient measurement | Dry and liquid sets needed |
| Electric Mixer | Cream butter and mix batter thoroughly | Hand or stand mixer suitable |
| Silicone Spatula | Scrape and fold in add-ins | Heat-resistant recommended |
| 9×13-Inch Baking Pan | Baking the cake evenly | Lightly grease or line pan |
| Cooling Rack | Cooling cake uniformly | Metal rack with good airflow |
| Whisk | Blend ingredients smoothly | Use for eggs and dry mixes |
| Fork or Potato Masher | Mash ripe bananas | Ensures even banana texture |
Equipping our kitchen with these tools guarantees a hassle-free baking experience while maintaining the authenticity and rich texture characteristic of the Sara Lee Banana Cake.
Prep Work
Before we start mixing ingredients for the Sara Lee Banana Cake, it’s crucial to complete some essential prep steps. These help ensure your cake bakes evenly and achieves its classic moist texture.
Preparing the Baking Pan
To prevent sticking and promote even baking, we need to properly prepare our baking pan. For the traditional 9×13-inch pan, follow these steps:
- Grease the pan thoroughly with unsalted butter or a neutral oil.
- Lightly dust it with all-purpose flour, tapping out the excess.
- Alternatively, use non-stick baking spray with flour for a quick prep.
This layer prevents the cake from sticking and helps release it cleanly after baking.
| Step | Details |
|---|---|
| Pan size | 9×13-inch rectangular pan |
| Greasing | Unsalted butter or baking spray |
| Flour dusting | Light coating of all-purpose flour |
Preheating the Oven
Preheating our oven ensures that the cake cooks at the right temperature right from the start. For the Sara Lee Banana Cake, set your oven as follows:
- Preheat to 350°F (175°C).
- Use an oven thermometer for accuracy if possible.
- Avoid placing the cake into a cold oven to prevent uneven rising.
Proper preheating helps the cake develop its signature moist crumb and golden-brown crust.
Mashing the Bananas
The bananas are pivotal for flavor and moisture. Here’s how we prepare them:
- Use overripe bananas with brown spots for maximum sweetness.
- Peel and place them in a large bowl.
- Mash with a fork or potato masher until almost smooth but leaving a few small lumps for texture.
- Measure about 1 to 1 ¼ cups of mashed bananas for the recipe.
“Well-mashed bananas create the moist, tender crumb that defines our Sara Lee Banana Cake.”
Following these prep steps carefully sets the foundation for the perfect banana cake every time.
Directions
Follow these precise steps to create the moist and flavor-packed Sara Lee Banana Cake that will delight every bite.
Mixing the Batter
- In a large mixing bowl, combine the dry ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 ½ cups granulated sugar
- In a separate bowl, cream together 1 cup of unsalted butter (softened) and the sugar until light and fluffy using an electric mixer.
- Add 3 large eggs one at a time, beating well after each addition for even incorporation.
- Stir in 1 tablespoon of vanilla extract to enhance flavor depth.
- Mash 4 overripe bananas thoroughly with a fork or potato masher until smooth.
- Alternately add the dry ingredients and ½ cup buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until combined — overmixing will affect the cake’s texture.
- Gently fold in the mashed bananas. If desired, incorporate optional add-ins such as ½ cup chopped walnuts or ½ cup chocolate chips.
Assembling the Cake
- Prepare the 9×13-inch baking pan by greasing it with unsalted butter and dusting it lightly with flour to prevent sticking.
- Pour the batter evenly into the prepared pan, using a silicone spatula to scrape the sides and smooth the top.
- Tap the pan lightly on the counter to release any air bubbles trapped in the batter ensuring an even bake.
Baking Instructions
| Step | Details |
|---|---|
| Oven Temperature | Preheat to 350°F (175°C) |
| Baking Time | Bake for 55–60 minutes |
| Doneness Test | Insert a toothpick in the center – it should come out clean or with a few moist crumbs |
- Place the pan on the center rack for even heat distribution.
- Avoid opening the oven door frequently to maintain stable temperature.
Cooling the Cake
- Once baked, remove the cake from the oven and place the pan on a cooling rack.
- Allow the cake to cool in the pan for 15 minutes to set.
- Run a knife along the edges, carefully invert the cake onto the cooling rack to cool completely.
- For best results, frost only after the cake has cooled to room temperature to prevent melting.
By following these exact steps in the Directions section, we ensure the Sara Lee Banana Cake delivers its signature moist texture and rich banana flavor every time.
Frosting and Decoration
Enhance the classic Sara Lee Banana Cake with a luscious frosting and elegant decoration that complement its moist texture and rich banana flavor. This final step transforms the cake into an irresistible centerpiece.
Ingredients for Frosting
We recommend a creamy cream cheese frosting to pair perfectly with the banana cake’s sweetness. Gather the following:
- 8 oz (227 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
| Ingredient | Quantity | Preparation |
|---|---|---|
| Cream cheese | 8 oz (227 g) | Softened |
| Unsalted butter | 1/2 cup (115 g) | Softened |
| Powdered sugar | 3 cups (360 g) | Sifted |
| Vanilla extract | 1 teaspoon | – |
| Salt | Pinch | – |
Frosting Preparation
- In a large mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy, about 2-3 minutes using an electric mixer on medium speed.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition to avoid lumps and achieve a silky texture.
- Stir in vanilla extract and a pinch of salt to balance the sweetness and enhance flavor depth.
- Continue beating on medium-high speed for 2-3 minutes until the frosting is fluffy and spreadable.
- If the frosting feels too thick, add a teaspoon of milk to loosen it; if too thin, add more powdered sugar gradually.
“The key to perfect cream cheese frosting is achieving a smooth, airy consistency that spreads effortlessly without melting.”
Decorating Tips
- Use an offset spatula for an even layer of frosting to showcase the cake’s signature moist crumb.
- For a classic look reminiscent of Sara Lee Banana Cake, create soft swirls or peaks on the frosting surface.
- Garnish with chopped walnuts or toasted pecans sprinkled evenly on top for texture and nutty aroma.
- Add delicate banana slices or a light dusting of cinnamon for an extra touch of flavor and visual appeal.
- For a festive presentation, pipe rosettes along the edges using a star tip and leftover frosting.
Pro tip: Refrigerate the frosted cake for at least 30 minutes before serving to set the frosting and enhance flavor melding.
By following these detailed frosting and decoration steps, our Sara Lee Banana Cake will not only taste decadent but also look professionally crafted.
Make-Ahead and Storage Tips
To maintain the moist texture and rich flavor of our Sara Lee Banana Cake, it’s crucial to follow these make-ahead and storage guidelines carefully.
Make-Ahead Instructions
We can prepare the cake up to two days in advance to save time without compromising quality. After baking, let the cake cool completely on a cooling rack to prevent condensation and sogginess. Then, frost the cake with the cream cheese frosting as directed in the previous section or store unfrosted if preferred.
If making ahead:
- Unfrosted Cake: Wrap the cooled cake tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 24 hours.
- Frosted Cake: Chill the frosted cake in the refrigerator, covered loosely with plastic wrap or in a cake keeper to protect frosting texture.
Storage Guidelines
Proper storage preserves the cake’s freshness and moist crumb. Here’s what we recommend:
| Storage Method | Duration | Tips |
|---|---|---|
| Room Temperature | 1–2 days | Wrap well to prevent drying out. |
| Refrigerator | Up to 5 days | Keep in airtight container to protect aroma and texture. Best for frosted cake. |
| Freezer | Up to 3 months | Wrap in plastic wrap and foil. Thaw overnight in refrigerator before serving. |
Tips for Freezing and Thawing
- Freeze the cake unfrosted for the best texture retention.
- Slice the cake before freezing to thaw individual servings easily.
- Wrap each slice tightly in plastic wrap and then in aluminum foil or place in freezer bags.
- Remove from freezer and thaw in the refrigerator overnight. Finish with fresh frosting if desired.
Additional Storage Advice
- Avoid storing the Sara Lee Banana Cake near strong odors as it can absorb smells.
- For optimal taste, bring refrigerated cake to room temperature before serving to enhance flavor and softness.
- If frosting has softened too much after refrigeration, briefly chill the cake to firm the frosting again.
By following these Make-Ahead and Storage Tips, we ensure our Sara Lee Banana Cake
delivers maximum enjoyment with every bite, whether freshly baked or enjoyed days later.
Conclusion
This Sara Lee Banana Cake recipe brings together simple ingredients and straightforward steps to create a truly satisfying dessert. Its moist texture and rich banana flavor make it a perfect treat for any occasion.
With easy-to-follow instructions and helpful tips for storage and frosting, we can confidently bake a cake that tastes just like the classic. Whether we’re sharing it with family or enjoying a slice ourselves, this recipe never disappoints.
Let’s get baking and enjoy every delicious bite of this timeless favorite!
Frequently Asked Questions
What makes Sara Lee Banana Cake so special?
Sara Lee Banana Cake is known for its moist texture and rich banana flavor, making it a beloved classic dessert. It uses ripe bananas for sweetness and has a simple ingredient list that creates a comforting, delicious cake suitable for any occasion.
What are the key ingredients for Sara Lee Banana Cake?
The cake uses dry ingredients like all-purpose flour, baking powder, baking soda, salt, sugar, and optional cinnamon. Wet ingredients include unsalted butter, ripe bananas, eggs, vanilla extract, and buttermilk. Optional add-ins like nuts or chocolate chips can enhance the cake.
What baking tools do I need for this recipe?
You need mixing bowls, measuring cups and spoons, an electric mixer, a silicone spatula, a 9×13-inch baking pan, a cooling rack, a whisk, and a fork or potato masher for mashing bananas.
How should I prepare the baking pan?
Grease the baking pan with unsalted butter or baking spray, then dust it lightly with flour to prevent the cake from sticking during baking.
Why use overripe bananas in the recipe?
Overripe bananas are sweeter and softer, which adds natural sweetness and moisture, resulting in a richer banana flavor and a moist cake texture.
How long should I bake the Sara Lee Banana Cake?
Bake the cake at 350°F (175°C) for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
What frosting goes best with the cake?
Cream cheese frosting pairs perfectly with Sara Lee Banana Cake, balancing its sweetness with a tangy, creamy texture.
Can I make this cake ahead of time?
Yes, the cake can be made up to two days in advance. Store unfrosted cake wrapped at room temperature, and refrigerate frosted cake to keep the frosting fresh.
How should I store leftover cake?
Store leftovers in an airtight container. The cake keeps well at room temperature for 1-2 days, in the fridge for up to 5 days, or frozen for up to 3 months.
Can I customize the cake with add-ins?
Absolutely! You can add nuts, chocolate chips, shredded coconut, or sour cream to customize the flavor and texture to your liking.