Molly'S Banana Nut Cake
A moist and flavorful banana nut cake featuring ripe bananas and crunchy pecans, perfect for dessert or teatime gatherings, appealing to those who love rich, nutty baked goods.
Ingredients
Instructions
- Cream shortening, sugar, eggs, bananas, and nuts together.
- Sift dry ingredients and add milk to the mixture.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. For a nut-free version, you can omit the pecans or replace them with sunflower seeds. Ensure your bananas are very ripe for maximum sweetness and moisture.
Serving Suggestions
This banana nut cake is delightful on its own but pairs beautifully with a dollop of Muriel'S Frosting for added sweetness. Serve it alongside a scoop of vanilla ice cream or a cup of coffee for a perfect afternoon treat. It also makes a great dessert option for gatherings, complementing dishes like Sunday Dinner Chicken And Rice.
Storage & Reheating
Store leftover banana nut cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Molly'S Banana Nut Cake contains roughly 1402 calories, with 9g protein, 61g carbohydrates, and 127g fat. It is a good source of protein (19% of the Daily Value), calcium (17% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1962mg per serving (85% 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, frozen bananas work well in this recipe! Just make sure to thaw them beforehand, and drain any excess liquid. They will add great moisture and flavor to the cake.
What can I do if my cake is too dry?
If your cake turns out too dry, it could be due to overbaking or measuring inaccurately. To remedy this, serve it with a drizzle of warm syrup or a scoop of ice cream. You can also try adding a bit of moisture with a simple syrup soak.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that your baking soda is gluten-free as well. The texture may vary slightly, but it should still be delicious.
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).