Louisiana Banana Nut Cake(An Old-Time Favorite From My Mother'S Kitchen)
A moist, flavorful banana nut cake with a tender crumb, enriched with ripe bananas and crunchy nuts, perfect for family gatherings or special occasions.
Ingredients
Instructions
- Sift the cake flour, baking powder, soda, salt, and sugar together in a large mixer bowl.
- Add the shortening, buttermilk, and vanilla to the dry ingredients.
- Beat the mixture for 4 minutes at medium speed.
- Add the mashed bananas, eggs, and chopped nuts to the batter.
- Beat for another 4 minutes until well combined.
Tips & Substitutions
For a lighter texture, ensure your cake flour is well-sifted before measuring. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. For added flavor, consider using walnuts or pecans, and to enhance sweetness, add a pinch of cinnamon. This banana nut cake can also be made using Crisco for a moist, tender crumb.
Serving Suggestions
This delightful banana nut cake is perfect for afternoon tea or as a sweet ending to a meal. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a cup of coffee or tea. For a complete dessert experience, consider serving it alongside a slice of Chocolate-Praline Pie.
Storage & Reheating
Store any leftover banana nut cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds, or enjoy them cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Louisiana Banana Nut Cake(An Old-Time Favorite From My Mother'S Kitchen) contains roughly 1238 calories, with 15g protein, 157g carbohydrates, and 41g fat. It is an excellent source of iron (56% of the Daily Value) and protein (29% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1977mg per serving (86% 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. Just make sure to thaw them completely and drain any excess liquid before mashing. This will ensure that your cake maintains the right consistency and moisture level.
How can I make this recipe gluten-free?
To make this banana nut cake gluten-free, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum to help with the cake's structure. The result should be just as delicious!
What can I do with leftover bananas?
If you have leftover bananas, consider making a smoothie or using them in your morning oatmeal. They also work great in baked goods like Banana Bread or even Homemade Apple Turnover, ensuring nothing goes to waste.
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).