Banana Nut Cake(Super Easy)
A moist and flavorful banana nut cake with rich banana flavor and crunchy nuts, perfect for dessert or snack, suitable for family gatherings and casual occasions.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour an oblong pan, 13 x 9 x 2 inches, or a 10-cup Bundt or angel food pan.
- In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt.
- Add mashed ripe bananas, shortening, buttermilk, and eggs to the dry ingredients.
- Mix until well combined and smooth.
- Fold in the finely chopped nuts.
- Pour batter into prepared pan and spread evenly.
- Bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from pan.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar or add a teaspoon of vanilla extract to the batter. If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure your bananas are very ripe for the best sweetness and flavor.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a sprinkle of powdered sugar on top or served with whipped cream. Pair it with a cup of coffee or tea for a perfect afternoon snack. It also complements the flavors of a Honey Spice Cake if you're looking for a dessert spread.
Storage & Reheating
Store leftover Banana Nut Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, simply slice and warm in the microwave for a few seconds or enjoy it cold for a quick treat.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Nut Cake(Super Easy) contains roughly 714 calories, with 10g protein, 67g carbohydrates, and 48g fat. It is an excellent source of calcium (42% of the Daily Value) and vitamin C (41% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% 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, just make sure to thaw and drain any excess liquid before mashing. This will ensure the cake maintains the right consistency and moisture level.
What type of nuts can I use in this cake?
You can use any type of nuts you prefer, such as walnuts or pecans. If you want a nut-free option, you can simply omit the nuts or substitute with chocolate chips for a different flavor profile.
Can I make this cake ahead of time?
Absolutely! You can bake the banana nut cake a day in advance. Just let it cool completely, store it properly, and you’ll have a delicious treat ready to serve at your convenience.
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).