Mamaw'S Banana Cake
A moist and flavorful banana cake featuring banana cream pudding, chopped pecans, and a light dusting of powdered sugar, perfect for gatherings and banana lovers alike.
Ingredients
Instructions
- Mix all ingredients, except powdered sugar, well.
- Pour the batter into a well-greased tube pan.
- Bake for 1 hour at 250°F (121°C).
- Remove from oven and sprinkle with sifted powdered sugar.
- Allow to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider using butter instead of oil. You can also substitute the chopped pecans with walnuts or omit them entirely if nut-free. Ensure that the bananas are very ripe for maximum sweetness. If you want to enhance the banana flavor, add a teaspoon of banana extract. Remember to mix the batter gently to maintain fluffiness.
Serving Suggestions
Serve Mamaw's Banana Cake as a delightful dessert at gatherings or alongside a cup of coffee for a cozy treat. It pairs beautifully with whipped cream or a scoop of vanilla ice cream. For a complete meal, consider serving it with a light salad or browse more American recipes for complementary dishes.
Storage & Reheating
Store any leftover banana cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds or until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Mamaw'S Banana Cake contains roughly 914 calories, with 8g protein, 123g carbohydrates, and 46g fat. It is a good source of protein (15% of the Daily Value), potassium (14% of the Daily Value), and calcium (10% 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 a different cake mix for this recipe?
Yes, you can use a spice cake mix or a gluten-free cake mix as an alternative. Just keep in mind that the flavor and texture may vary slightly, so adjust the baking time if necessary.
Can I freeze this banana cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving.
What can I use instead of banana cream instant pudding?
If you don't have banana cream pudding, vanilla pudding is a great substitute. It will still provide a creamy texture, though the banana flavor will be less pronounced.
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).