Banana Nut Cake(Probably The Best Dessert We Make At Starting From Scratch)
A moist and flavorful banana nut cake featuring ripe bananas and crunchy walnuts, perfect for dessert or teatime gatherings, appealing to banana lovers and nut enthusiasts alike.
Ingredients
Instructions
- Cream the shortening, sugar, and eggs together until well combined.
- Add the dry ingredients (flour, baking powder, baking soda, salt) and buttermilk to the creamed mixture, mixing until smooth.
- Stir in the mashed bananas until the batter is uniform.
- Fold in the chopped walnuts gently.
- Pour the batter evenly into two greased 9-inch cake pans.
- Bake at 350°F (175°C) until a toothpick inserted in the center comes out clean, about 25 minutes.
- Remove from oven, turn out on a rack, and cool completely.
Tips & Substitutions
For a richer flavor, try substituting half of the shortening with butter. Ensure your bananas are very ripe for optimal sweetness. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. For an added twist, consider incorporating chocolate chips as a variation, much like in Easy-Made Brownies.
Serving Suggestions
Serve this delightful cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with coffee or tea, making it an excellent choice for afternoon gatherings. For a fun twist, consider serving it alongside Marianna's Muffins for a mixed dessert platter.
Storage & Reheating
Store leftover Banana Nut Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, let it thaw in the refrigerator overnight, then warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Nut Cake(Probably The Best Dessert We Make At Starting From Scratch) contains roughly 529 calories, with 3g protein, 12g carbohydrates, and 54g fat. It is a good source of vitamin C (14% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 902mg per serving (39% 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 make sure to thaw them completely and drain any excess liquid before mashing. This will ensure the right consistency in your batter. Frozen bananas can actually enhance the flavor and moisture of the cake, making it even more delicious.
How can I make this cake gluten-free?
To make a gluten-free version of this Banana Nut Cake, substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum. Be sure to check that all other ingredients are gluten-free as well. The texture may vary slightly, but it should still be delicious!
What can I add to enhance the flavor?
Consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter for an extra layer of flavor. You can also mix in some chocolate chips or dried fruits for added sweetness and texture. These enhancements can elevate the cake 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).