Banana And Black Walnut Cake
A rich banana and walnut cake with moist texture and nutty flavor, perfect for afternoon teas, dessert tables, or family gatherings, appealing to banana lovers and nut enthusiasts.
Ingredients
Instructions
- Cream sugar and shortening together until light and fluffy.
- Add egg yolks and mix well.
- Stir in vanilla, mashed bananas, and ground walnuts.
- Gradually add buttermilk or sour milk, mixing continuously.
- Combine dry ingredients: flour, baking soda, baking powder, and salt, then fold into wet mixture.
- Gently fold in beaten egg whites until just combined.
- Pour batter into a greased baking pan.
- Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the batter. If you don't have walnuts, pecans can be a great alternative. To make the cake more moist, use overripe bananas. Ensure the egg whites are beaten to stiff peaks for the best rise. If you're short on buttermilk, a mixture of milk and vinegar works well as a substitute.
Serving Suggestions
Serve the cake plain, or top it with a dollop of whipped cream for added indulgence. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider dusting it with powdered sugar or drizzling a simple glaze. This cake is also a delightful dessert for gatherings alongside dishes like Creamy Corn Pudding or Pleasant Hill Eggplant Casserole.
Storage & Reheating
Store leftover Banana and Black Walnut Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze slices for up to 3 months. To reheat, simply pop a slice in the microwave for about 15-20 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Banana And Black Walnut Cake contains roughly 888 calories, with 28g protein, 16g carbohydrates, and 77g fat. It is an excellent source of protein (56% of the Daily Value), vitamin A (43% of the Daily Value), and vitamin D (43% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1733mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas in this recipe?
Yes, frozen bananas work well in this cake. Thaw them and drain any excess liquid before mashing. This will help maintain the right texture and moisture level in the cake.
What can I substitute for shortening?
You can substitute the shortening with an equal amount of unsalted butter or coconut oil for a different flavor profile. Both options will provide a similar texture and richness to the cake.
Is it possible to make this cake gluten-free?
Absolutely! You can use a 1:1 gluten-free flour blend in place of all-purpose flour. Just be sure to check that the baking powder and other ingredients are also gluten-free to ensure the cake is safe for those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).