Mom'S Banana Nut Cake
A moist and flavorful banana nut cake featuring ripe bananas and crunchy pecans, perfect for a comforting dessert or teatime treat for family and friends.
Ingredients
Instructions
- Cream sugars and shortening until well blended.
- Add eggs and sweet milk; beat until smooth.
- Stir in mashed bananas and mix well.
- Sift dry ingredients (flour, soda, salt) and gradually add to the banana mixture, blending thoroughly.
- Mix in vanilla extract and crushed pecans until evenly distributed.
- Pour batter into a greased cake pan and bake at 375°F (190°C) for about 20 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, you can substitute half of the shortening with unsalted butter. Make sure your bananas are very ripe for the best sweetness and texture. If you don't have pecans, walnuts make a great alternative. For added moisture, consider adding a tablespoon of yogurt or applesauce to the batter.
Serving Suggestions
This banana nut cake is delicious on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of coffee or tea for a delightful afternoon treat. For a more decadent dessert, consider drizzling with caramel sauce or serving with flavored pralines.
Storage & Reheating
Store leftover banana nut cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze individual slices wrapped in plastic wrap and foil for up to 3 months. To reheat, simply microwave a slice for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Banana Nut Cake contains roughly 524 calories, with 2g protein, 59g carbohydrates, and 25g fat. Note that it is relatively high in sodium, at 971mg per serving (42% 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, you can use frozen bananas! Just make sure to thaw and drain any excess liquid before mashing them. Frozen bananas often have a softer texture, which can actually enhance the cake's moisture.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure your other ingredients, like baking soda and sugars, are certified gluten-free to avoid cross-contamination.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If the toothpick comes out wet with batter, it needs more time in the oven. Keep an eye on it as baking times can vary slightly.
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).