We’ve always been fans of the classic Sara Lee Banana Cake, a moist and flavorful treat that’s captured hearts since its debut in the mid-20th century. This iconic recipe from the beloved Sara Lee brand combines ripe bananas with warm spices for a comforting dessert we can’t get enough of.
Whether you’re recreating nostalgic family moments or trying it for the first time, our take on this easy recipe promises bakery-quality results right in your kitchen. Let’s dive into what makes this banana cake a timeless favorite.
Ingredients
To recreate the classic Sara Lee Banana Cake in your kitchen, we rely on simple yet high-quality ingredients that deliver its signature moist texture and warm banana flavor. Below, we’ve organized them in the order they’re typically prepared, with prep notes for clarity.
- 3 large ripe bananas, mashed – We select overripe ones for maximum sweetness and flavor, as they form the base of our cake.
- 2 cups all-purpose flour – Sifted to ensure a light, airy crumb in our banana cake.
- 1 cup granulated sugar – Provides the perfect balance of sweetness to complement the natural banana taste.
- 2 large eggs – Beaten lightly before adding, they help bind the batter for a tender result.
- 1/2 cup unsalted butter, melted – Use room-temperature butter for even incorporation, enhancing the cake’s rich moisture.
- 1 teaspoon baking soda – Acts as the leavening agent; we measure precisely for the cake to rise evenly.
- 1/2 teaspoon salt – Enhances overall flavor without overpowering the bananas.
- 1 teaspoon vanilla extract – Adds a subtle depth; we opt for pure extract for authentic taste.
- 1/2 teaspoon ground cinnamon – Optional but recommended, it infuses warm spice notes that evoke the comforting Sara Lee style.
For best results, we suggest measuring ingredients accurately using a kitchen scale or standard cups, as precision is key to achieving bakery-quality banana cake at home.
Tools and Equipment
To bring our Sara Lee Banana Cake together seamlessly after preparing the ingredients, we need a set of reliable tools that ensure precision and efficiency in baking. These items help achieve the cake’s signature moist texture and warm flavors without any hitches.
Essential Tools List
We recommend gathering the following tools, organized by the order of use in the recipe process. Each one plays a key role in creating bakery-quality results at home:
- Mixing Bowls: Two medium-sized stainless steel or glass mixing bowls for combining wet and dry ingredients separately. We find these essential for keeping our batter smooth and lump-free.
- Measuring Cups and Spoons: A set of standard measuring cups (1 cup, ½ cup, ⅓ cup, ¼ cup) and spoons (1 tablespoon, 1 teaspoon, etc.) to accurately measure ingredients like flour and sugar. Precision here is crucial for the cake’s light crumb and balanced sweetness.
- Electric Mixer or Hand Whisk: An electric stand mixer or handheld electric mixer for creaming butter and sugar, or a sturdy wire whisk if mixing by hand. This tool helps incorporate air into the batter, contributing to the cake’s fluffy rise.
- Spatula: A silicone or rubber spatula for folding in bananas and other ingredients gently. It’s our go-to for scraping down bowl sides and ensuring even mixing without deflating the batter.
- Baking Pan: A 9×5-inch loaf pan or 8-inch round cake pan, greased and lined with parchment paper. This is vital for achieving the classic shape and even baking of the Sara Lee Banana Cake.
- Oven Thermometer: A simple digital oven thermometer to verify that our oven is at the precise 350°F (175°C) for optimal baking. Consistent temperature prevents uneven cooking and maintains the cake’s moist interior.
- Cooling Rack: A wire cooling rack for allowing the baked cake to cool evenly. This step is key to preventing sogginess and preserving the warm banana flavors.
| Tool | Primary Function | Why It’s Important |
|---|---|---|
| Mixing Bowls | Combining ingredients | Ensures separation of wet and dry for better texture |
| Measuring Cups/Spoons | Accurate measurement | Guarantees precise ratios for the cake’s moist crumb |
| Electric Mixer/Whisk | Mixing batter | Incorporates air for a light, fluffy rise |
| Spatula | Folding and scraping | Prevents over-mixing and maintains batter integrity |
| Baking Pan | Baking the cake | Provides even heat distribution for uniform results |
| Oven Thermometer | Temperature monitoring | Avoids underbaking or overbaking for perfect doneness |
| Cooling Rack | Even cooling | Locks in flavors and prevents condensation buildup |
Instructions
We walk you through the straightforward steps to bake our take on the iconic Sara Lee Banana Cake, ensuring you capture its signature moist texture and warm banana flavors using the ingredients and tools we’ve outlined. Let’s achieve that bakery-quality result right in your kitchen.
Prep
First, we gather our ingredients and tools for efficient preparation. Begin by preheating your oven to 350°F (177°C) as specified—use your oven thermometer for accuracy. In a large mixing bowl, mash 3 large overripe bananas with a fork until they form a smooth, creamy puree that releases a sweet, fragrant aroma, evoking the essence of ripe fruit.
Next, in a separate bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and if desired, 1/2 teaspoon ground cinnamon for an extra layer of spicy warmth. Set this aside to keep the flavors distinct.
In the first bowl with the mashed bananas, add the wet ingredients: 1/2 cup melted unsalted butter (ensure it’s cooled slightly), 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract. Use your electric mixer on medium speed to blend until the mixture is smooth and glossy, about 2 minutes—this step incorporates air for a light, fluffy crumb.
Finally, gently fold the dry ingredients into the wet mixture using a spatula, stirring just until combined to avoid overmixing and maintain that tender texture. The batter should be thick yet pourable, with visible banana flecks that promise bursts of natural sweetness.
Bake
Pour the prepared batter into a greased 9×13-inch baking pan, spreading it evenly with your spatula for uniform baking. We place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs—this indicates perfect doneness without drying out the cake.
As it bakes, you’ll notice the aroma of warm bananas and spices filling your kitchen, signaling the cake’s transformation into a golden-brown delight. Monitor the temperature with your oven thermometer to prevent overheating, which could affect the cake’s moistness—aim for even rising and a springy top.
Cool and Serve
Once baked, remove the pan from the oven and transfer it to a cooling rack immediately to allow even airflow. Let the cake cool in the pan for 10 minutes, then carefully invert it onto the rack to cool completely for another 30-45 minutes—this step locks in the flavors and prevents sogginess.
Slice the cooled cake into squares and serve as is for a simple treat, or enhance with a dollop of whipped cream to accentuate its rich, moist layers and subtle spice notes. Savor the comforting taste that brings back memories of classic desserts.
Make-Ahead and Storage
As we wrap up our baking adventure with the Sara Lee Banana Cake, let’s explore how we can prepare this moist, flavorful treat in advance and store it to preserve its signature warm banana essence and tender crumb. This ensures our homemade version stays just as inviting, whether you’re planning ahead for a gathering or savoring leftovers.
Making Ahead
To make the Sara Lee Banana Cake ahead, we recommend baking it fully and then cooling it completely on a wire rack. This step helps lock in the cake’s rich, banana-kissed moisture and prevents sogginess. Once cooled, wrap the cake tightly in plastic wrap or aluminum foil to shield it from air exposure. For optimal results, prepare the cake up to 2 days in advance if storing at room temperature, or up to a week if refrigerating. If you’re short on time, we suggest mixing the dry ingredients the night before and storing them in an airtight container—simply combine with wet ingredients right before baking to maintain that fresh, airy batter texture.
Storage Tips
Proper storage is key to keeping our Sara Lee Banana Cake as delightful as when it first emerges from the oven. Below, we outline the best methods based on duration and conditions, ensuring the cake retains its comforting spices and soft consistency.
- Room Temperature Storage: Store the wrapped cake in a cool, dry place away from direct sunlight. It will stay fresh for up to 2 days, allowing the flavors to meld beautifully for an even more pronounced banana warmth.
- Refrigerator Storage: For longer freshness, place the wrapped cake in an airtight container in the fridge. This method preserves the cake’s moist, tender crumb for up to 5 days—reheat slices in the microwave for 10-15 seconds to restore that just-baked softness.
- Freezer Storage: To extend shelf life, freeze the cooled, wrapped cake for up to 3 months. Thaw it overnight in the refrigerator to avoid condensation that could affect texture, then bring it to room temperature for the full, aromatic experience.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Room Temperature | Up to 2 days | Keep in a cool, dry spot; rewrap if needed to maintain moisture. |
| Refrigerator | Up to 5 days | Use an airtight container; reheat gently to revive flavors. |
| Freezer | Up to 3 months | Wrap twice for extra protection; thaw slowly in the fridge. |
Conclusion
We’ve enjoyed guiding you through this Sara Lee Banana Cake recipe. It’s a straightforward way to bake a moist delight that captures timeless flavors.
Whether you’re sharing it with loved ones or savoring it solo we’ve found it brings comfort every time. Try it today and make it your go-to treat.
Frequently Asked Questions
What is Sara Lee Banana Cake?
Sara Lee Banana Cake is a classic, moist dessert that’s been popular since the mid-20th century. It features ripe bananas and warm spices for a comforting flavor, perfect for family moments or first-time tries. This easy recipe lets you recreate its bakery-quality taste at home.
What ingredients are needed for the recipe?
You’ll need overripe bananas for sweetness, all-purpose flour for a light crumb, granulated sugar for balance, eggs for binding, melted unsalted butter, baking soda for leavening, salt, vanilla extract for depth, and optional ground cinnamon. Measure accurately to achieve the signature moist texture and warm banana flavor.
What tools are required to bake the cake?
Essential tools include two mixing bowls for wet and dry ingredients, measuring cups and spoons for precision, an electric mixer or hand whisk for batter, a spatula for folding, a greased baking pan for even baking, an oven thermometer for accurate temperature, and a cooling rack for proper cooling.
How do I bake Sara Lee Banana Cake?
Preheat your oven to 350°F (177°C) and mash overripe bananas. Mix dry ingredients in one bowl and wet in another, then blend into a smooth batter. Pour into a greased pan and bake for about 30-40 minutes, or until a toothpick comes out clean. Cool on a rack before serving plain or with whipped cream.
How should I store the banana cake?
Store the cake at room temperature for up to 2 days in an airtight container. For longer freshness, refrigerate for up to 5 days or freeze for up to 3 months. Always cool completely before wrapping tightly to maintain moisture and flavor.
Can I make the cake ahead of time?
Yes, bake the cake in advance and let it cool fully before wrapping. It can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for 3 months. Thaw in the fridge overnight for best results, preserving its moist texture and flavors.