Banana Nut Cake With Icing
A moist and flavorful banana nut cake topped with rich icing, perfect for dessert gatherings or afternoon tea, combining ripe bananas, crunchy nuts, and sweet frosting.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add beaten egg yolks and mix well.
- Combine milk with vanilla extract.
- Sift together flour and baking powder.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture, and mix until smooth.
- Pour batter into a greased 10 x 13-inch pan.
- Bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For an extra moist cake, consider adding 1/2 cup of crushed ripe bananas to the batter. If you're out of butter, you can substitute it with an equal amount of applesauce for a healthier option. Ensure your eggs are at room temperature for better incorporation into the mixture, and always sift the flour to prevent lumps.
Serving Suggestions
This banana nut cake is delightful on its own, but you can elevate it by drizzling a simple icing made from powdered sugar and milk over the top. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a balanced meal, consider serving it alongside a fresh fruit salad or a light serving of Rice With Green Chilies.
Storage & Reheating
Store any leftover banana nut cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for 10-15 seconds or warm it in the oven at a low temperature for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Nut Cake With Icing contains roughly 727 calories, with 3g protein, 23g carbohydrates, and 61g fat.
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 eggs instead of just egg yolks?
Yes, you can use whole eggs instead of just yolks. However, the texture may be slightly different, as using whole eggs will make the cake a bit denser. For best results, try using three whole eggs in place of the three egg yolks.
Can I freeze the banana nut cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving, and reheat slices in the microwave if desired.
What nuts work best in this recipe?
Walnuts or pecans are great choices for this banana nut cake. If you prefer a different flavor, you can experiment with hazelnuts or even almonds. Just be sure to chop the nuts coarsely to distribute them evenly throughout the batter.
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).