Margaret Kalb'S Banana Cake
A moist, flavorful banana cake with nuts and a tender crumb, ideal for family gatherings or teatime, combining rich banana flavor with a hint of vanilla and crunch.
Ingredients
Instructions
- Cream together butter and sugar.
- Beat in eggs just until combined.
- Mix in mashed bananas and buttermilk.
- Sift together flour and soda and add to the mixture.
- Add vanilla and nuts.
- Pour the batter into layer pans.
- Bake at 350°F for about 35 minutes, until the cake tests done.
Tips & Substitutions
For an extra moist cake, ensure your bananas are very ripe and well mashed. You can substitute the buttermilk with plain yogurt or milk mixed with a teaspoon of vinegar if needed. If you prefer a nut-free version, simply omit the nuts or replace them with chocolate chips for a delightful twist. Consider adding a pinch of cinnamon for added flavor.
Serving Suggestions
This banana cake is delicious on its own, but you can serve it with whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For an added touch, drizzle with a simple glaze made from powdered sugar and milk. Consider serving it alongside Irma Salad for a refreshing contrast.
Storage & Reheating
Store any 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, slice and warm in the microwave for about 10-15 seconds or in a preheated oven at 300°F until just warm to preserve its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Margaret Kalb'S Banana Cake contains roughly 453 calories, with 7g protein, 53g carbohydrates, and 22g fat. It is a good source of iron (15% of the Daily Value), protein (13% of the Daily Value), and vitamin C (13% of the Daily Value). It also contributes 3g 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. Thaw them completely and drain any excess liquid before mashing. This will help maintain the right consistency in your cake batter.
How can I make this recipe gluten-free?
To make this banana cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for better texture. The baking time may vary slightly, so keep an eye on it as it bakes.
What can I do if my cake sinks in the middle?
A sinking cake can be a result of underbaking or too much liquid in the batter. Always check for doneness with a toothpick; it should come out clean. Also, avoid overmixing the batter, which can incorporate too much air and cause it to collapse.
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).