Banana Delight Cake
A moist, flavorful banana cake with crunchy pecans, perfect for dessert or teatime gatherings, blending sweet bananas with nutty crunch and tender crumb.
Ingredients
Instructions
- Sift dry ingredients into a large bowl.
- Add shortening, buttermilk, and mashed bananas.
- Mix until dry ingredients are dampened, then beat at low speed for 2 minutes.
- Add eggs and beat for 1 minute longer.
- Dredge chopped pecans in flour and fold in by hand.
Tips & Substitutions
For a moister cake, consider using overripe bananas. If you don’t have buttermilk, you can easily substitute it with a mixture of milk and vinegar or lemon juice. To enhance flavor, try adding a teaspoon of vanilla extract or cinnamon. Dredging the pecans in flour helps them to distribute evenly throughout the batter. This cake is also great for breakfast or as a snack, similar to the delicious Applesauce Fruitcake.
Serving Suggestions
Serve Banana Delight Cake warm or at room temperature, and consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It also goes well with coffee or tea for a delightful afternoon treat. This cake can be enjoyed on its own or with fresh fruit, making it a versatile option for any occasion.
Storage & Reheating
Store any leftover Banana Delight Cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it, where it can last up to a week. To reheat, simply microwave a slice for about 10-15 seconds or warm it in the oven at 350°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Delight Cake contains roughly 923 calories, with 14g protein, 103g carbohydrates, and 51g fat. It is an excellent source of calcium (48% of the Daily Value), protein (29% of the Daily Value), and iron (22% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 2597mg per serving (113% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the texture may be denser, so consider using a mix of both flours for a lighter cake. Additionally, you might want to increase the liquid slightly to compensate for the absorbency of whole wheat flour.
Can I freeze this cake?
Absolutely! Banana Delight Cake freezes well. To freeze, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag. It can be stored in the freezer for up to three months. To enjoy, simply thaw at room temperature or reheat in the microwave.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce per egg. This will help maintain moisture and binding in the cake. Alternatively, a flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water) can also work well as an egg replacer.
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).