Black Banana Cake
A rich, moist black banana cake infused with cinnamon, nutmeg, cloves, and studded with raisins, dates, and nuts, perfect for special occasions or a decadent treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine white sugar and margarine and beat until creamy.
- Add eggs one at a time, beating well after each addition.
- Stir in mashed bananas, buttermilk, and jam.
- In a separate bowl, whisk together flour, soda, cinnamon, nutmeg, and cloves.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in raisins, chopped dates, and chopped nuts.
- Pour batter into a greased large cake pan.
- Bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a more intense flavor, try using overripe bananas as they are sweeter and add moisture. If you're out of buttermilk, mix 5 tablespoons of milk with a teaspoon of vinegar or lemon juice and let it sit for a few minutes. You can also substitute half of the sugar with brown sugar for a richer taste. Consider adding a handful of chocolate chips for an extra treat.
Serving Suggestions
Serve the Black Banana Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Easy Strawberry Jello Salad for a refreshing contrast. Enjoy it with a cup of coffee or tea for a cozy afternoon treat, or slice it up for dessert at gatherings.
Storage & Reheating
Store any leftover Black Banana Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last up to a week. To reheat, simply microwave individual slices for about 10-15 seconds or warm in an oven at 350°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Black Banana Cake contains roughly 884 calories, with 6g protein, 76g carbohydrates, and 66g fat. It is an excellent source of dietary fiber (30% of the Daily Value) and calcium (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 711mg per serving (31% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. To maintain a lighter texture, consider using a mix of half whole wheat and half all-purpose flour.
What can I use instead of margarine?
You can substitute margarine with an equal amount of unsalted butter or a dairy-free alternative like coconut oil for a different flavor. Just ensure that it’s at room temperature for easy mixing.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan, and the top should spring back when lightly pressed.
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).