Marla'S Banana Nut Cake
Marla's Banana Nut Cake is a moist, flavorful dessert featuring ripe bananas, crunchy nuts, and a tender crumb. Its rich, sweet flavor makes it perfect for breakfast, brunch, or tea time, appealing to banana lovers and those seeking a delicious homemade treat.
Ingredients
Instructions
- Cream vegetable shortening and sugar together until light and fluffy.
- Sift all-purpose flour, soda, and salt together in a separate bowl.
- Add dry ingredients alternately with egg yolks and buttermilk to the creamed mixture, beginning and ending with dry ingredients.
- Stir in vanilla, mashed bananas, and chopped nuts until well combined.
- Fold in beaten egg whites gently until incorporated.
- Pour batter into a large greased and floured tube pan.
- Bake at 325°F (163°C) for about 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To ensure a light and fluffy texture, make sure to cream the vegetable shortening and sugar thoroughly. If you're out of buttermilk, you can substitute with regular milk by adding a teaspoon of vinegar or lemon juice to it. Chopped walnuts or pecans work well in this recipe, but you can also use almonds for a different flavor. For added moisture, consider adding a bit of applesauce.
Serving Suggestions
Serve Marla's Banana Nut Cake with a dollop of whipped cream or alongside a scoop of vanilla ice cream for a delightful dessert. It can also be paired with a cup of coffee or tea for an afternoon treat. For a festive touch, consider serving it with a side of Fruited Cheese Salad for a well-rounded meal.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 15-20 seconds, or enjoy it cold. This cake also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Marla'S Banana Nut Cake contains roughly 721 calories, with 6g protein, 66g carbohydrates, and 45g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 779mg per serving (34% 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, using frozen bananas is a great option! Just make sure to thaw them first and drain any excess liquid before mashing. This will help maintain the right consistency in your batter.
What can I substitute for vegetable shortening?
If you prefer a healthier option, you can substitute vegetable shortening with unsalted butter or coconut oil. Just keep in mind that using butter may slightly alter the flavor and texture of the cake.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Additionally, the edges should start to pull away from the sides of the pan, giving you a visual cue that it's ready to be cooled.
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).