Frankie'S Grandma Urestis' Banana Nut Cake
A moist, flavorful banana nut cake featuring ripe bananas, pecans, and a hint of banana flavoring, perfect for family gatherings or as a comforting dessert.
Ingredients
Instructions
- Cream shortening, sugar, vanilla, and banana flavoring together.
- Beat eggs into the creamed mixture, one at a time.
- Add mashed bananas and mix well.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients.
- Fold in chopped pecans.
- Pour batter into a greased and floured baking pan.
- Bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For optimal flavor, use very ripe bananas that are brown and soft. If you don't have buttermilk, you can substitute it by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar. This cake can also be made with half butter and half shortening for a richer taste. If you prefer, add chocolate chips for a fun twist, similar to recipes for Easy Slice Party Cake.
Serving Suggestions
Serve slices of this delicious Banana Nut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with coffee or tea, making it a perfect afternoon snack. For a complete experience, consider serving it alongside a fruit salad or a slice of Almost Pecan Pie for a lovely dessert spread.
Storage & Reheating
Store leftover Banana Nut Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, enjoy it at room temperature, or warm individual slices in the microwave for about 10-15 seconds for a cozy treat.
Nutrition & Diet Analysis (per serving)
Each serving of Frankie'S Grandma Urestis' Banana Nut Cake contains roughly 633 calories, with 7g protein, 67g carbohydrates, and 39g fat. It is a good source of calcium (14% of the Daily Value), protein (13% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1027mg per serving (45% 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 thaw them completely and drain any excess liquid before mashing. Frozen bananas can add extra moisture and sweetness, making your cake even more delicious.
What can I substitute for pecans?
If you don't have pecans, walnuts are a great substitute that will still provide a nice crunch and flavor. You can also omit nuts altogether for a nut-free version or use chocolate chips for a different twist.
How can I make this cake healthier?
To make a healthier version of this cake, consider reducing the sugar by a quarter and using whole wheat flour instead of all-purpose flour. You can also replace some of the shortening with unsweetened applesauce to cut down on fat while keeping the moisture.
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).