Bobbie'S Picnic Banana Cake
A moist banana cake filled with nuts and marshmallows, offering a delightful combination of sweet, nutty flavors and soft textures, perfect for picnics or casual gatherings.
Ingredients
Instructions
- Grease and flour a 9 x 13-inch pan.
- Cream the oleo and sugar until light and fluffy.
- Add beaten eggs and vanilla, mixing well.
- Combine mashed bananas and buttermilk.
- Alternately add banana mixture and dry ingredients to the creamed mixture, mixing after each addition.
- Stir in nuts.
- Spread marshmallows evenly over the greased pan.
- Pour the batter into the pan and spread to the edges.
- Bake at 350°F (175°C) for 45 minutes.
Tips & Substitutions
For a lighter texture, ensure your butter or oleo is very soft but not melted when creaming with sugar. If you don't have buttermilk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. Adding a pinch of cinnamon can enhance the flavor. Make sure the bananas are very ripe for maximum sweetness, and consider using walnuts or pecans for different nutty flavors.
Serving Suggestions
This banana cake is delightful on its own but can be enhanced with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Chilled Strawberry Soup From Disney World for a refreshing dessert spread. Consider serving it with coffee or tea for a lovely afternoon treat, or slice it into squares for easy sharing at picnics or potlucks.
Storage & Reheating
To store leftovers, cover the banana cake with plastic wrap or place it in an airtight container to keep it moist. It can be stored at room temperature for up to 3 days or refrigerated for up to a week. For reheating, warm individual slices in the microwave for about 10-15 seconds until just heated through, or enjoy it chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Bobbie'S Picnic Banana Cake contains roughly 329 calories, with 6g protein, 60g carbohydrates, and 5g fat. It is an excellent source of iron (32% of the Daily Value), calcium (22% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1088mg per serving (47% 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, you can use frozen bananas! Just make sure to thaw them completely and drain any excess liquid before mashing. This will ensure the moisture content remains balanced in the cake. Frozen bananas are often sweeter, which can enhance the flavor of your cake.
What can I substitute for the nuts?
If you have nut allergies or prefer not to use nuts, you can omit them entirely or replace them with chocolate chips or dried fruit for added texture and sweetness. Sunflower seeds or pumpkin seeds can also provide a nice crunch without the allergens.
How do I know when the cake is done baking?
The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep in mind that baking times can vary based on your oven, so it's a good idea to start checking a few minutes early 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).