i'm planning on making a banana sour cream cake tmr just for my family to snack on so i need it to be able to last for at leasst 1 day or two but i'm afraid that the bananas will blacken the cake. im not sure if it would do that but any ideas on wheither i could keep it out or fridgerate it or what not? TIA
so there wouldn't be any change in taste either right?
and thanks for the reply LaSombra
If it's anything like banana bread, the taste actually improves over a day or two...but then, you're supposed to put the banana bread in an airtight bag for that time...
Banana cake will last for a couple of days, no problems at all. Keep it stored in air-tight container. There will be little black flecks through the cake when cooked, as LaSombra mentioned for banana bread, but the cake won't turn black - it will be fine.
Cris.
I just made a banana cake a couple weeks ago for the fam to snack on. It didn't turn black at all. It lasted for quite a few days.
I used some banana extract in the recipe along with the vanilla it called for. It was yummy and smelled yummy!
Enjoy your cake... 
I Love banana cake with cream cheese icing. It's my Dad's favorite cake, he asks for it every birthday! I have make it 2 days before I have needed it and have had no problems with it going completely black, it will have some black flecks in it though. The flavor gets so much better as it sits.
Erica
yumm, banana and cream cheese!
well, i was suppose to make the cake today but i got lazy so im making it tmr.
so..if i was to make a cream cheese frosting i would have to refridgerate it right? i was planning on covering the cake with fondant and i know that i can't refridgerate fondant. should i just skip the cream cheese frosting or is there a way to work around it?
Yes you would have to refrigerate the cream cheese icing so you might want to frost yours differently if you are putting fondant on it. I'm not the one to ask about doctoring things lol. If there is an alternative, I'm sure somebody here in CC can help!
So here it is, courtesy of Better Homes and Gardens 75th Anniversary Edition cookbook - Enjoy!:
2 eggs
2 1/4 cup flour
1 1/2 cups sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
1 cup ripe mashed banana (about 3)
3/4 cup buttermilk or sour milk
1/2 cup shortening
1 teaspoon vanilla (*I put half vanilla, half banana extract)
1. Allow eggs to stand at room temp for 30 min. Grease/flour pans (2- 8x1 1/2 in or 9x1 1/2 in round, or one 13x9x2)
2. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Add bananas, buttermilk, shortening, and vanilla. Beat with an electric mixer on low until combined. Add eggs; beat on medium speed for 2 min. Pour batter into prepared pans.
3. Bake in a 350 degree oven for 25 to 30 for round pans, about 30 min for 13x9x2, or until a wooden toothpick inserted near the center comes out clean. Cool cake layers in pans on wire racks for 10 min. Remove cake layers from pans; cool thoroughly on racks. Or, place 13x9x2 in cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
Cream Cheese icing:
1 8oz package of cream cheese softened
1/2 cup butter softened
2 teaspoons vanilla (*I used 1 French Vanilla and 1 Wilton's Vanilla)
5 3/4 to 6 1/4 cups sifted powdered sugar
1. Beat cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups powdered sugar to reach spreading consistency. This frosts tops and sides of two 8 or 9 in layers. Cover and store cake in the refrigerator.
For chocolate: Prepare as above, except beat 1/2 cup unsweetened cocoa powder in the cream cheese mixture and reduce powdered sugar to 5 1/4 to 5 3/4. Makes about 3 2/3 cups.
Quote by @%username% on %date%
%body%