Banana Walnut Cake
Banana Walnut Cake is a delightful dessert that blends the natural sweetness of ripe bananas with the rich, buttery flavor of walnuts. This moist and flavorful cake is perfect for any gathering or as a cozy treat at home, appealing to both banana lovers and cake enthusiasts alike.
Ingredients
Instructions
- Cream shortening and gradually add sugar; cream together until light and fluffy.
- Add eggs and mix well.
- Sift flour before measuring, then add baking powder, soda, and salt.
- Add the sour milk and flour mixture, alternating with the egg, sugar, and butter mixture.
- Beat after each addition.
- Add banana pulp and beat well.
- Fold in chopped walnuts.
- Pour into a greased Bundt pan.
- Bake at 350° for 50 to 60 minutes.
Tips & Substitutions
For a richer flavor, try substituting half of the shortening with unsweetened applesauce. If you don't have sour milk, mix 6 tablespoons of milk with a teaspoon of vinegar and let it sit for 5 minutes. To ensure even baking, check your oven temperature with a thermometer. You can also use finely chopped pecans instead of walnuts for a different nutty flavor.
Serving Suggestions
Serve banana walnut cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a cup of coffee or tea. You can also enjoy it as a sweet breakfast treat alongside a side of fresh fruit. For a unique twist, try serving it with a drizzle of caramel sauce.
Storage & Reheating
Store leftover banana walnut cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze for up to three months. When ready to enjoy, thaw at room temperature or microwave for a few seconds to warm it up before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Walnut Cake contains roughly 577 calories, with 7g protein, 51g carbohydrates, and 40g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g of dietary fiber toward your daily target.
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 ripe bananas that are starting to brown?
Yes, overripe bananas are perfect for this recipe as they are sweeter and add more moisture. The natural sugars in the bananas will enhance the cake's flavor and texture.
What if I don't have cake flour?
If you don't have cake flour, you can make a substitute by measuring out 3 cups of all-purpose flour, removing 6 tablespoons, and then adding 6 tablespoons of cornstarch. This will mimic the lighter texture of cake flour.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. This will allow the flavors to meld beautifully.
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).