Banana Guava Cake
A moist, flavorful banana and guava cake with warm spices, perfect for tropical fruit lovers and suitable for breakfast, snack, or dessert occasions.
Ingredients
Instructions
- Stir the mashed bananas, applesauce, and guava nectar together in a bowl.
- In a separate bowl, combine the whole wheat flour, baking soda, baking powder, pumpkin pie seasoning, and powdered ginger.
- Pour the dry ingredients into the liquid mixture and stir until the flour is thoroughly moistened.
- Pour the batter into a 13 x 22-inch cake pan that has been sprayed with Pam and dusted with flour.
- Bake at 350°F for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider folding in some whipped egg whites before baking. You can substitute the whole wheat flour with gluten-free flour if needed, though the texture may vary. If guava nectar isn't available, try using pineapple juice for a different tropical flavor. Adding chopped nuts or chocolate chips can enhance the cake's richness.
Serving Suggestions
Serve the Banana Guava Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a refreshing Red Punch Drink, making it perfect for gatherings or celebrations. For a breakfast option, enjoy it with a cup of coffee or tea alongside Berry-Banana Smoothies.
Storage & Reheating
Store leftover Banana Guava Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or place the whole cake in a preheated oven at 300°F for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Guava Cake contains roughly 99 calories, with 1g protein, 26g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 581mg per serving (25% 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, frozen bananas work well in this recipe! Just make sure to thaw and mash them before adding to the mixture. This can enhance the cake's moisture and flavor, making it even more delicious.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it after 30 minutes, as baking times may vary depending on your oven.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. This allows the flavors to meld beautifully, making it even tastier.
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).