Mammaw'S Banana Cake
A moist, flavorful banana cake featuring crunchy pecans and tender bananas, perfect for family gatherings or comforting desserts that appeal to all ages.
Ingredients
Instructions
- Cream shortening and sugar together.
- Beat in eggs, then add soda, flour, and buttermilk; mix until smooth.
- Stir in mashed bananas and chopped pecans.
- Pour batter into a greased baking pan.
- Bake in a 350°F oven for 25 to 30 minutes.
- Allow to cool on racks before serving.
Tips & Substitutions
For an extra moist cake, use very ripe bananas. If you don't have buttermilk, you can substitute 4 tablespoons of milk mixed with 1 teaspoon of vinegar or lemon juice. You can also add a teaspoon of vanilla extract for enhanced flavor. For a nut-free version, simply omit the pecans or replace them with chocolate chips, which pair beautifully with this cake.
Serving Suggestions
Serve Mammaw's Banana Cake plain, or top it with a dollop of whipped cream for a delightful treat. It pairs wonderfully with a scoop of Mom Heil's Ice Cream for a comforting dessert experience. Consider adding fresh fruit on the side for a colorful presentation, or serve with a cup of coffee for a perfect afternoon snack.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature, or warm individual slices in the microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mammaw'S Banana Cake contains roughly 911 calories, with 9g protein, 45g carbohydrates, and 82g fat. It is an excellent source of dietary fiber (34% of the Daily Value) and vitamin C (23% of the Daily Value), and a good source of protein and iron. It also contributes 10g of dietary fiber toward your daily target.
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. They will add great moisture and flavor to your cake.
What can I substitute for shortening?
You can substitute shortening with an equal amount of unsalted butter or coconut oil for a slightly different flavor. Keep in mind that using butter will add a richer taste and can affect the cake's texture slightly.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan, and the top should spring back when lightly touched.
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).