Mary'S Banana Cake
A moist and flavorful banana cake made with ripe bananas, pecans, and a hint of baking powder, perfect for banana lovers and suitable for casual gatherings or tea time.
Ingredients
Instructions
- Preheat the oven and prepare two cake pans as directed on the box.
- In a mixing bowl, combine the Duncan Hines banana cake mix and baking powder.
- Add the mashed bananas, eggs, water, and Crisco oil to the dry ingredients.
- Mix until well combined and smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake as directed on the cake mix box, usually until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool before frosting or serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter. If you don't have pecans, walnuts or even chocolate chips can be great substitutes. Ensure your bananas are very ripe for maximum sweetness. If you'd like to make this a layered cake, double the recipe and use a cream cheese frosting for a delightful contrast.
Serving Suggestions
This banana cake is delicious on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also serve it alongside a cup of coffee or tea for a delightful afternoon treat. For a fun twist, try serving it with a side of Sweet Potato And Banana Puree for a complementary flavor.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, where it will last for about a week. If you want to keep it even longer, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Banana Cake contains roughly 236 calories, with 3g protein, 11g carbohydrates, and 22g fat. It is a good source of dietary fiber (12% 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 fresh bananas instead of mashed?
Yes, you can use fresh ripe bananas, but make sure to mash them well before adding them to the batter. The riper the bananas, the better the flavor and moisture content will be in your cake.
What can I use instead of Crisco oil?
You can substitute Crisco oil with vegetable oil, canola oil, or melted coconut oil. Each oil will slightly alter the flavor, so choose one that you prefer for baking.
Can I make this cake gluten-free?
Yes, you can use a gluten-free cake mix instead of the Duncan Hines banana cake mix. Just be sure to check the baking times as they may vary slightly depending on the brand of gluten-free mix you choose.
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).