Mom Rohrbach'S Banana Nut Cake
A moist banana nut cake with rich banana flavor and crunchy nuts, perfect for breakfast, snacks, or dessert, appealing to banana lovers and nut enthusiasts alike.
Ingredients
Instructions
- Cream Crisco and sugar together.
- Add the well-beaten eggs to the creamed mixture.
- Sift together the flour, salt, baking powder, and baking soda.
- Alternately add the dry ingredients and the sour milk mixture (sour milk, banana pulp, vanilla) to the creamed mixture, beginning and ending with the dry ingredients.
- Stir in chopped nuts.
- Pour the batter into a greased and lightly floured loaf or tube pan.
- Bake in a 350°F (175°C) oven for 50 to 60 minutes.
- Check doneness with a toothpick; insert it into the center of the cake. If it comes out clean, the cake is done.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of Crisco. If you don't have sour milk, you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. Ensure your bananas are very ripe for maximum sweetness. This cake can also be made in muffin form; just adjust the baking time to about 20-25 minutes.
Serving Suggestions
This banana nut cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with a cup of coffee or tea. For a more substantial meal, consider serving it alongside a fresh fruit salad or a slice of Jo Brown'S Banana Bread for a banana-themed brunch.
Storage & Reheating
Store any leftover banana nut cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and foil, then freeze for up to three months. To reheat, simply thaw at room temperature and warm individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mom Rohrbach'S Banana Nut Cake contains roughly 225 calories, with 4g protein, 34g carbohydrates, and 9g fat. It is a good source of vitamin C (18% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1202mg per serving (52% 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 substitute the nuts in this recipe?
Absolutely! If you have nut allergies or simply prefer a different flavor, you can omit the nuts entirely or replace them with chocolate chips or dried fruit for added sweetness and texture.
What can I use instead of sour milk?
If you don't have sour milk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for about 5-10 minutes until it thickens slightly, creating a perfect replacement for sour milk.
How do I know when the cake is done baking?
The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, your cake is ready. It’s also good to look for a golden brown top and a slight spring back when gently pressed.
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).