Fiesta Banana Nut Cake
A moist and flavorful banana nut cake with a hint of vanilla, topped with a sweet frosting, perfect for gatherings and banana lovers alike.
Ingredients
- 2 cups sifted flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 3/4 teaspoon salt ⓘ
- 1 1/3 cups sugar ⓘ
- 1/2 cup buttermilk ⓘ
- 2 teaspoons vanilla ⓘ
- 1 cup ripe bananas, mashed ⓘ
- 2 eggs ⓘ
- 1/2 cup nuts, chopped ⓘ
- 1/2 cup softened shortening ⓘ
- 6 tablespoons butter ⓘ
- 6 maraschino cherries ⓘ
- 3 cups sifted confectioners sugar ⓘ
- 2 tablespoons cream ⓘ
Instructions
- Sift together the flour, baking powder, baking soda, and salt.
- Measure buttermilk, vanilla, mashed bananas, eggs, chopped nuts, and softened shortening.
- Mix the dry ingredients with the wet ingredients until well combined.
- Divide the batter evenly into two greased cake pans.
- Bake at 325°F for 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely before frosting.
Tips & Substitutions
To enhance the flavor, consider using ripe bananas for maximum sweetness. You can substitute buttermilk with plain yogurt or milk mixed with a bit of vinegar. For a nuttier taste, try using walnuts instead of the usual nuts. If you're not a fan of shortening, you can use an equal amount of butter. Ensure your ingredients are at room temperature for better mixing.
Serving Suggestions
This Fiesta Banana Nut Cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, garnish with maraschino cherries on top. Serve alongside a hot cup of coffee or a chilled glass of milk. It's a great addition to brunch or dessert tables, complementing dishes like Mom'S Buttermilk Popovers.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and refrigerate for up to a week. To enjoy it warm, reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Fiesta Banana Nut Cake contains roughly 1527 calories, with 7g protein, 51g carbohydrates, and 145g fat. It is a good source of calcium (16% of the Daily Value), protein (15% of the Daily Value), and vitamin A (11% of the Daily Value). Note that it is relatively high in sodium, at 1668mg per serving (73% 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 make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store in the refrigerator. Frost the cake just before serving to keep it fresh and moist.
What can I use instead of shortening?
If you prefer not to use shortening, you can replace it with an equal amount of unsalted butter or a 1:1 baking substitute for shortening. This will give a richer flavor without compromising the texture of the cake.
Can I freeze the cake?
Absolutely! Freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They can be stored for up to three months. Thaw them in the refrigerator overnight before frosting and serving.
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).