Banana-Nut Cake
Banana-Nut Cake is a delightful dessert that combines the sweetness of ripe bananas with the crunch of nuts, creating a moist and flavorful treat. Perfect for family gatherings or a cozy afternoon snack, this cake offers a comforting taste of home. Its rich texture and hints of nuttiness make it a crowd-pleaser.
Ingredients
Instructions
- Beat bananas; cream with sugar and shortening.
- Add eggs, one at a time, beating after each.
- Add dry ingredients alternately with sour cream.
- Add nuts and beat.
- Pour into greased and floured 13 x 9-inch pan.
- Bake at 350° for 50 minutes.
Tips & Substitutions
For a lighter cake, you can substitute half of the shortening with unsweetened applesauce. If you don't have sour cream, plain yogurt works well as a substitute. Make sure your bananas are very ripe for maximum sweetness and flavor. Additionally, you can use a mix of walnuts and pecans for a more complex nutty flavor, similar to what you might find in Marie's Walnut Cookies.
Serving Suggestions
This Banana-Nut Cake pairs beautifully with whipped cream or a sprinkle of powdered sugar on top. Consider serving it alongside a scoop of vanilla ice cream for an indulgent dessert. For a delightful brunch, serve with fresh fruit or alongside a glass of Aunt Gen's Slush for a refreshing drink option.
Storage & Reheating
Cool the cake completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 3 days or refrigerated for up to a week. To reheat, slice and warm in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Banana-Nut Cake contains roughly 432 calories, with 5g protein, 68g carbohydrates, and 17g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 851mg per serving (37% 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 can be used, but be sure to thaw and drain any excess liquid before mashing. This will help maintain the right texture in your cake. Frozen bananas are often sweeter and can enhance the flavor, making them an excellent choice for this recipe.
How can I make this cake gluten-free?
To make a gluten-free version of this Banana-Nut Cake, substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend includes a binding agent like xanthan gum for the best texture. This way, you can enjoy a delicious gluten-free dessert without compromising on taste.
What can I add to the cake for extra flavor?
You can add 1 teaspoon of vanilla extract or a teaspoon of cinnamon to the batter for extra flavor. For a twist, consider mixing in some chocolate chips or dried fruits like raisins or cranberries. These additions can enhance the cake's flavor profile and make it even more enjoyable.
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).