Banana Cake "That'S Different"
A moist and flavorful banana cake with chopped nuts, perfect for gatherings or tea time, blending sweet bananas with a rich, buttery flavor.
Ingredients
Instructions
- Cream sugar and butter together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, combine bananas with milk and soda.
- Alternately add the banana mixture and flour to the creamed mixture, beginning and ending with flour.
- Fold in chopped nuts.
- Pour batter into three prepared pans.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, sift the cake flour before measuring. You can substitute half of the sugar with brown sugar for a deeper flavor. If you don't have cake flour, use all-purpose flour mixed with cornstarch. For added moisture, consider using Greek yogurt instead of some butter. Experiment with different nuts such as walnuts or pecans to customize the flavor.
Serving Suggestions
Serve the banana cake plain or dusted with powdered sugar for a simple presentation. It pairs beautifully with Old Time Homemade Ice Cream for a delightful dessert experience. Consider serving it alongside a fresh fruit salad or a scoop of yogurt for a balanced treat. This cake can also be enjoyed as a breakfast option with a cup of coffee.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices wrapped in plastic wrap and foil for up to 3 months. To reheat, simply place a slice in the microwave for a few seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Cake "That'S Different" contains roughly 635 calories, with 12g protein, 120g carbohydrates, and 13g fat. It is an excellent source of iron (33% of the Daily Value), calcium (24% of the Daily Value), and protein (23% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 464mg per serving (20% 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 ripe bananas for this recipe?
Yes! Ripe bananas are perfect for this recipe as they are sweeter and easier to mash, which enhances the flavor of the cake. The more brown spots on the bananas, the better for baking, as they contribute to the overall moisture and sweetness.
What can I use instead of chopped nuts?
If you prefer a nut-free version, you can omit the nuts entirely or replace them with chocolate chips or dried fruit for added texture and flavor. Shredded coconut can also be a great alternative if you enjoy a tropical twist.
Can I make this cake ahead of time?
Absolutely! This banana cake can be made a day in advance. Just allow it to cool completely, then store it in an airtight container. You can frost it the next day if desired, or serve it plain as a delicious treat. This makes it a great option for parties or gatherings.
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).