Banana Nut Layer Cake
A moist, flavorful banana nut layer cake with chopped pecans, perfect for special occasions or teatime, combining ripe bananas, vanilla, and toasted nuts for a delightful treat.
Ingredients
Instructions
- Preheat the oven to 350°F and grease and flour two 8-inch layer pans.
- Sift the cake flour and measure; resift four times with baking soda and salt.
- Quickly crush the bananas with a fork into a fine paste and add lemon juice, stirring in the buttermilk.
- Cream the shortening with a wooden spoon, then gradually add the sugar and beat thoroughly.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Alternate adding dry ingredients and banana mixture in 3 or 4 portions, beginning and ending with the dry ingredients, beating well after each addition.
- Fold in the finely chopped pecans.
- Divide the batter evenly between the prepared pans.
- Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in pans for 10 minutes, then remove and cool completely on wire racks.
Tips & Substitutions
For a lighter cake, you can substitute half of the shortening with unsweetened applesauce. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for a few minutes. Make sure to measure the flour correctly by spooning it into the measuring cup to avoid a dense cake.
Serving Suggestions
This Banana Nut Layer Cake is delightful on its own, but you can elevate it with a cream cheese frosting or serve it alongside a scoop of vanilla ice cream for a dessert that pairs beautifully with Fruity Ice Cream Punch. For a festive touch, garnish with additional chopped pecans or banana slices.
Storage & Reheating
To store leftovers, wrap the cooled cake layers in plastic wrap and keep them in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months. Reheat slices in the microwave for about 10-15 seconds, or enjoy them cold.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Nut Layer Cake contains roughly 440 calories, with 6g protein, 55g carbohydrates, and 18g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 731mg per serving (32% 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 other nuts instead of pecans?
Yes, you can substitute pecans with walnuts or almonds if you prefer. Just ensure they are finely chopped to blend well into the batter. Each nut will impart a slightly different flavor, so choose based on your preference.
What can I do if my bananas aren't very ripe?
If your bananas aren't fully ripe, you can speed up the ripening process by placing them in a brown paper bag for a day or two. Alternatively, you can microwave the bananas for 30 seconds to soften them, but remember that the flavor might not be as sweet.
How do I know when the cake is done baking?
Check for doneness by inserting a toothpick into the center of the cakes. If it comes out clean or with a few crumbs attached, the cakes are ready. If not, continue baking for a few more minutes, checking frequently to avoid overbaking.
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).