Nana'S Banana Nut Cake
A moist, flavorful banana nut cake with tender bananas and crunchy pecans, perfect for dessert or a sweet snack, suited for gatherings or family treats.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour the pan.
- Mix cake ingredients in the following order: melted butter, sugar, eggs, mashed bananas, vanilla, and dissolved baking soda in milk.
- Use a wooden spoon to blend and mix thoroughly.
- Pour batter into the prepared pan.
- Bake in a tube pan at 350°F for 45 to 60 minutes, or in a loaf pan for about 1 hour.
- Test doneness with a toothpick inserted into the center; if it comes out clean, the cake is done.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For a richer flavor, consider using browned butter instead of melted butter. If you don't have ripe bananas, you can speed up the ripening process by placing them in a paper bag for a day. You can also substitute half the all-purpose flour with whole wheat flour for added nutrition. This recipe can be easily adapted to make muffins; just adjust the baking time accordingly.
Serving Suggestions
Serve slices of Nana's Banana Nut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. This cake pairs beautifully with a cup of coffee or tea. For an extra touch, drizzle with No-Fat Honey Mustard Dressing for a unique flavor contrast that complements the cake's sweetness.
Storage & Reheating
To store leftovers, wrap the banana nut cake tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the refrigerator for up to a week. To reheat, slice a piece and microwave it for about 10-15 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Nana'S Banana Nut Cake contains roughly 315 calories, with 5g protein, 57g carbohydrates, and 5g fat. It is a good source of calcium (11% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 787mg per serving (34% 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 thaw them completely and drain any excess liquid before mashing. Frozen bananas tend to be sweeter and more flavorful, making them a great addition to this recipe.
How can I make this cake gluten-free?
To make this banana nut cake gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum for the best texture. This will allow you to enjoy the cake while adhering to gluten-free dietary needs.
What nuts work best in this recipe?
Walnuts are traditionally used in banana nut cake for their rich flavor and added texture, but you can also use pecans if you prefer. For a twist, try adding chocolate chips or even coconut flakes for a unique flavor combination.
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).