Mom'S Crushed Banana Cake
Mom's Crushed Banana Cake is a moist, flavorful treat that combines ripe bananas, walnuts, and a tender crumb. Perfect for breakfast or dessert, it appeals to banana lovers and family gatherings alike, offering a comforting homemade flavor with optional icing or glazing for a delightful finish.
Ingredients
Instructions
- Cream the margarine and sugar until light and fluffy.
- Add the well beaten eggs and mix well.
- Stir in the mashed bananas, sieved to remove lumps.
- Dissolve the baking soda in sour milk and add to the mixture.
- Sift in the flour, baking powder, and salt, then beat the batter until smooth.
- Fold in the chopped walnuts.
- Pour the batter into a prepared tube pan.
- Bake in a moderate oven for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before glazing or icing if desired.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you don't have sour milk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure your bananas are very ripe for maximum sweetness and moisture. If you prefer a nut-free version, simply omit the walnuts or replace them with chocolate chips for a different twist.
Serving Suggestions
Serve the crushed banana cake plain, or drizzle with a simple glaze for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, consider serving it alongside Diet Orange Jello Salad for a delightful contrast in flavors and textures. This cake is perfect for brunch or as a dessert after a hearty meal.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze slices individually, wrapped tightly in plastic wrap, for up to 2 months. To reheat, simply microwave a slice for about 15-20 seconds or warm in the oven at low heat until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Crushed Banana Cake contains roughly 367 calories, with 9g protein, 76g carbohydrates, and 3g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 1820mg per serving (79% 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! Just make sure to thaw them completely and drain any excess liquid before mashing. This will ensure your batter remains the right consistency and keeps the cake moist.
What can I substitute for walnuts in this recipe?
If you're looking for alternatives to walnuts, you can use pecans, almonds, or even omit the nuts altogether if you prefer a nut-free cake. For a fun variation, try adding chocolate chips or dried fruit instead.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on it towards the end of the baking time, as ovens can vary. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
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).