Louise'S Banana Nut Cake
A moist, flavorful banana nut cake with warm spices, raisins, and nuts, perfect for gatherings, brunches, or as a sweet treat for banana lovers.
Ingredients
- 2 cups sugar ⓘ
- 1/4 cup butter or margarine ⓘ
- 1 cup cooking oil ⓘ
- 4 eggs ⓘ
- 6 ripe bananas, mashed ⓘ
- 3 cups all purpose flour ⓘ
- 2 teaspoons soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 3 teaspoons cinnamon ⓘ
- 1 teaspoon cloves ⓘ
- 1 teaspoon vanilla ⓘ
- 1 1/2 cups raisins ⓘ
- 1 cup shelled nuts (pecans or walnuts) ⓘ
Instructions
- Sift dry ingredients (flour, soda, salt, nutmeg, cinnamon, cloves) together.
- Cream sugar, butter, and oil until well combined.
- Add eggs one at a time, beating well after each addition.
- Alternate adding flour mixture and mashed bananas, mixing after each addition.
- Fold in nuts and raisins.
- Pour batter into a greased, floured tube pan.
- Bake at 300°F (150°C) for 1 1/2 to 2 hours or until a toothpick inserted in the center comes out clean.
- Allow cake to cool, then top with icing before serving.
Tips & Substitutions
For added moisture, consider using overripe bananas. If you don’t have pecans or walnuts, any nut can be used as a substitute. For a twist, try adding chocolate chips or shredded coconut. If you're short on time, you can use store-bought icing instead of homemade. Make sure to sift the dry ingredients well to ensure an even texture.
Serving Suggestions
This banana nut cake is delightful on its own but can be enhanced with a drizzle of cream cheese icing or a sprinkle of powdered sugar. Serve it with a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with a cup of coffee or tea, making it a perfect treat for afternoon gatherings.
Storage & Reheating
Store leftover banana nut cake in an airtight container at room temperature for up to four days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Louise'S Banana Nut Cake contains roughly 911 calories, with 9g protein, 93g carbohydrates, and 56g fat. It is an excellent source of dietary fiber (29% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1028mg 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 make this cake ahead of time?
Yes, you can bake this banana nut cake a day or two in advance. Allow it to cool completely, then store it in an airtight container. This will also allow the flavors to meld together for an even tastier cake when served.
Can I use a different type of flour?
Yes, you can substitute whole wheat flour for a healthier option, but it may alter the texture slightly. You could also use gluten-free flour blends if needed. Ensure you adjust the liquid ingredients as necessary to achieve the desired consistency.
What can I do if my cake is too dense?
If your cake turns out dense, it might be due to overmixing the batter or using too much flour. Make sure to measure flour correctly by spooning it into the cup and leveling it off. Additionally, ensure that your baking soda is fresh to provide the proper rise.
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).