Ma'S Banana Cake
A moist and flavorful banana cake with nuts, perfect for family gatherings or tea time, blending classic flavors with a tender crumb and nutty crunch.
Ingredients
Instructions
- Sift together into a bowl the cake flour, sugar, baking powder, soda, and salt.
- Add shortening, one-third of the buttermilk, and bananas; beat at medium speed for 2 minutes.
- Add the remaining buttermilk and eggs; beat for 2 minutes more.
- Fold in nuts gently.
- Pour the batter into prepared pans, either 9-inch or 13 x 9 1/2-inch.
- Bake in a 350°F oven for 35 minutes if using 9-inch pans, or 45 minutes for 13-inch pans, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure to sift the cake flour and dry ingredients thoroughly. If you don’t have buttermilk, mix 2/3 cup of milk with 2 teaspoons of vinegar or lemon juice and let it sit for 5 minutes. You can also add a touch of vanilla extract for additional flavor, similar to recipes like Huckleberry Bran Cakes.
Serving Suggestions
Serve Ma'S Banana Cake plain or with a dusting of powdered sugar on top for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside a cup of coffee or tea for a delightful afternoon treat, reminiscent of classic American recipes.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, let it thaw in the fridge overnight and warm individual slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Ma'S Banana Cake contains roughly 389 calories, with 8g protein, 73g carbohydrates, and 7g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 763mg per serving (33% 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 for this recipe?
Yes, using ripe bananas is ideal as they are sweeter and more flavorful, which enhances the cake's taste. Make sure they are well-mashed to incorporate easily into the batter. Overripe bananas with brown spots are perfect for this recipe.
What can I substitute for shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. This will add a different flavor and richness to the cake, making it even more delicious.
How can I make this cake gluten-free?
To make a gluten-free version of this banana cake, substitute the cake flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum to help with the cake's structure, similar to what you would use in other gluten-free American recipes.
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).