Banana Nut Pound Cake
A moist, flavorful banana nut pound cake featuring ripe bananas and crunchy pecans, perfect for dessert or teatime, appealing to banana lovers and nut enthusiasts alike.
Ingredients
Instructions
- Preheat oven to 325°F.
- Cream together margarine, shortening, and sugar until well combined.
- Add eggs one at a time, mixing well after each addition.
- Gradually add dry ingredients: flour, salt, and baking powder, mixing until just combined.
- Fold in mashed bananas and pecans.
- Pour batter into a greased and floured large tube cake pan.
- Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you don't have pecans, walnuts are a great substitute. Ensure your bananas are very ripe for optimal sweetness. To avoid overmixing, combine the dry ingredients separately before folding in with the wet ingredients. This cake can be enhanced with a dash of cinnamon for warmth, complementing the banana flavor.
Serving Suggestions
This pound cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for indulgence. Pair it with a cup of coffee or tea for a satisfying afternoon treat. It also makes a great breakfast option alongside the Triple Berry Wake-Up Breakfast for a complete morning spread.
Storage & Reheating
Store leftover Banana Nut Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice a piece and microwave for 10-15 seconds or enjoy it at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Nut Pound Cake contains roughly 1051 calories, with 7g protein, 31g carbohydrates, and 105g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 802mg per serving (35% 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 ensure they are fully thawed and drained of excess moisture before mashing. This will help maintain the cake's texture and moisture.
How do I know when the pound cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out with wet batter, bake for an additional 5-10 minutes, checking periodically.
Can I add chocolate chips to the batter?
Absolutely! Adding chocolate chips can enhance the flavor and create a delicious contrast with the bananas. Just fold in about 1 cup of chocolate chips when you add the bananas and pecans.
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).