Caribbean Banana Cake Recipe

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3 votes | 2971 views

I enjoy making this far more than the pedestrian versions of banana bread. You may add a shot of rum with the vanilla if you like: this version doesn't have it. You can also substitute Splenda for the white sugar.
This cake is not sweet,and can be split and iced with Cream Cheese/Honey frosting to dress it up or just enjoyed plain on a hot afternoon with a fragrant cup of coffee, under the magnolia tree.(If a magnolia is not available, this cake is so good it will enchant you into believing you are anywhere you want. Bake, and believe.)

Prep time:
Cook time:
Servings: 9 pieces


Cost per serving $0.51 view details


  1. Preheat the oven to 375
  2. Butter and flour a 9"square cake pan.
  3. Cream the butter and the sugar together.
  4. Add bananas, eggs,vanilla, and beat well by hand.
  5. Mix flour, baking soda, cornstarch, salt, blending well.
  6. Fold in the yogurt.
  7. Pour into the cake pan, and bake for 1 hour. Test with a toothpick, turn the oven to 400 and bake another 1/2 hour.
  8. Cool about 10 minutes before turning it out of the pan, or serve from the pan with whipped cream if not iced.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 130g
Recipe makes 9 servings
Calories 381  
Calories from Fat 110 29%
Total Fat 12.49g 16%
Saturated Fat 7.29g 29%
Trans Fat 0.0g  
Cholesterol 91mg 30%
Sodium 373mg 16%
Potassium 182mg 5%
Total Carbs 62.36g 17%
Dietary Fiber 1.4g 5%
Sugars 38.15g 25%
Protein 5.58g 9%
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  • John Spottiswood
    July 14, 2011
    This looks great Gabriel! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!

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