Banana Cake(Old Recipe Is More Like A Bread)
A moist banana loaf with walnuts, offering rich banana flavor and subtle sweetness, perfect for breakfast, snack, or tea-time treats for banana lovers.
Ingredients
Instructions
- Cream sugar and shortening, then add eggs and mix.
- Add all the rest of the ingredients and stir together.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for 40 to 50 minutes.
- Check for doneness before removing from oven.
Tips & Substitutions
To ensure a moist banana cake, use overripe bananas as they provide more flavor and moisture. If you don't have shortening, you can substitute with an equal amount of butter or oil. For added flavor, consider incorporating spices like cinnamon or nutmeg. If you prefer a nut-free version, simply omit the walnuts or replace them with chocolate chips for a delicious twist.
Serving Suggestions
This banana cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It can be served as a breakfast treat alongside a cup of coffee or tea. Consider enjoying it with fresh fruit or yogurt to balance the sweetness. For a unique twist, try serving slices with a drizzle of homemade pudding for added richness.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds or enjoy it cold as a delightful snack.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Cake(Old Recipe Is More Like A Bread) contains roughly 532 calories, with 8g protein, 75g carbohydrates, and 20g fat. It is an excellent source of vitamin C (24% of the Daily Value) and iron (22% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1233mg per serving (54% 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 for this recipe?
Yes, you can use frozen bananas! Just thaw them completely and drain any excess liquid before mashing. Frozen bananas often have a softer texture, making them perfect for banana cake. This method works great to ensure your cake remains moist and flavorful.
What can I do if I don't have walnuts?
If you don't have walnuts, feel free to substitute with any other nuts like pecans or almonds. Alternatively, you can leave them out entirely for a nut-free version, or add chocolate chips for a fun twist. The cake will still be delicious without the nuts.
How can I make this recipe healthier?
To make the banana cake healthier, consider reducing the sugar by a third or substituting it with honey or maple syrup. You can also use whole wheat flour instead of all-purpose flour for added fiber. Additionally, using applesauce in place of some of the shortening can lower the fat content while keeping the cake moist.
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).