• Caribbean Banana Cake

    3 votes
    Prep time:
    Cook time:
    Servings: 9 pieces
    by Gabriel Denison Chandler
    11 recipes
    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.)


    • 1/2 cup butter or butter spread
    • 1 cup White Sugar
    • 1/2 cup brown sugar
    • 3 ripe bananas
    • 3 eggs
    • 1 Tablespoon of vanilla(and rum if desired)
    • 2 cups white flour
    • 1 teaspoon baking soda
    • 1teaspoon cornstarch
    • 1/2 teaspoon salt
    • 1/2 cup plain non-fat yogurt


    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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    • John Spottiswood
      John Spottiswood
      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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