Grandma Fry'S Banana Cake
A moist, flavorful banana cake with chopped nuts and a sweet, tender crumb, perfect for banana lovers and ideal for casual gatherings or family desserts.
Ingredients
Instructions
- Place 3/4 teaspoon vinegar in 1/2 cup milk to sour and set aside.
- Cream together the white sugar and shortening until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the sour milk mixture.
- Combine the flour, baking powder, and soda in a separate bowl.
- Gradually add the dry ingredients to the creamed mixture, mixing well.
- Fold in the mashed bananas and chopped nuts.
- Pour the batter into a greased or parchment-lined baking pan.
- Bake at 350°F (175°C) for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before spreading with mashed banana and powdered sugar glaze.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. Ensure your bananas are very ripe for maximum sweetness. If you don’t have sour milk, you can make your own by adding 1 teaspoon of vinegar or lemon juice to regular milk and letting it sit for 5-10 minutes. This cake can be made ahead for gatherings or special occasions.
Serving Suggestions
Serve the banana cake with a drizzle of the powdered sugar glaze on top for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, try serving it alongside a fruit salad or a light citrus dessert. You can also browse more American recipes for a complete meal.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm in an oven at 300°F (150°C) for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Fry'S Banana Cake contains roughly 519 calories, with 9g protein, 75g carbohydrates, and 21g fat. It is a good source of iron (19% of the Daily Value), protein (17% of the Daily Value), and calcium (17% of the Daily Value). Note that it is relatively high in sodium, at 520mg per serving (23% 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, frozen bananas work well in this recipe! Thaw them first and drain any excess liquid before mashing. This ensures your batter maintains the right consistency and flavor. Just remember, the riper the banana, the better the cake will taste.
What type of nuts can I use in the cake?
You can use any type of chopped nuts you prefer, such as walnuts or pecans. If you're looking for a nut-free option, simply omit the nuts altogether; the cake will still be moist and delicious. For variety, consider adding chocolate chips for an extra treat.
How can I make the glaze thicker?
To achieve a thicker glaze, gradually add powdered sugar while mixing until you reach your desired consistency. If it becomes too thick, add a tiny bit of milk to loosen it. This glaze can also be flavored with vanilla or almond extract for an added twist.
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).