Maryann'S Banana Cake
A moist, flavorful banana cake with nuts, perfect for snacking or dessert, combining the sweetness of bananas with a hint of vanilla and crunchy nuts.
Ingredients
Instructions
- In a medium-sized bowl, mix flour and baking soda.
- In another bowl, beat butter and sugar together until creamy.
- Beat in eggs and mix well.
- In a small bowl, combine milk and vinegar, then beat into the egg and sugar mixture.
- Mix well.
- Add mashed bananas and mix well.
- On low speed, add dry ingredients gradually.
- Mix until well blended.
- Pour batter into a greased 9 x 13 inch pan.
- Bake at 350°F for 30 minutes or until a wooden pick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, try using brown sugar instead of granulated sugar. If you want to make it a bit healthier, you can substitute applesauce for half of the butter. Make sure your bananas are very ripe for maximum sweetness. If you're not a fan of nuts, you can easily omit them or replace them with chocolate chips for a delightful twist.
Serving Suggestions
Serve the banana cake warm or at room temperature, optionally topped with a dusting of powdered sugar or a scoop of vanilla ice cream. It pairs beautifully with a side of fresh fruit or a dollop of whipped cream. For a delightful variation, consider serving it with a drizzle of caramel sauce for added sweetness.
Storage & Reheating
Store any leftover banana cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for about a week or freeze it for up to three months. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Maryann'S Banana Cake contains roughly 375 calories, with 5g protein, 45g carbohydrates, and 11g fat. It is a good source of iron (12% of the Daily Value) and protein (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 ripe bananas that are starting to brown?
Yes, overripe bananas are perfect for this recipe as they are sweeter and easier to mash. The natural sugars in the bananas enhance the cake's flavor, making it moist and delicious.
What can I use if I don’t have white vinegar?
If you don’t have white vinegar, you can substitute it with apple cider vinegar or even lemon juice. Both will provide the necessary acidity to react with the baking soda, ensuring the cake rises properly.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just make sure to cool it completely before storing it. This allows the flavors to meld together, often making it even more delicious when served the next day.
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).