New Banana Cake
A moist, flavorful banana cake with rich banana and nut flavors, perfect for gatherings or teatime, offering a delightful treat for banana lovers.
Ingredients
Instructions
- Preheat oven and grease and flour two 9-inch layer pans or a 13 x 9-inch oblong pan.
- Sift the cake flour, sugar, baking powder, soda, and salt together in a bowl.
- In a separate bowl, cream the soft shortening until smooth.
- Add the mashed bananas, eggs, and buttermilk to the shortening and beat well.
- Gradually add the dry ingredients to the banana mixture, mixing until smooth.
- Fold in the chopped nuts gently.
- Pour the batter into the prepared pans.
- Bake in a preheated oven at 350°F (175°C) for about 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pans for 10 minutes, then remove and cool completely on wire racks.
Tips & Substitutions
For a lighter cake, make sure to sift the cake flour to aerate it. You can substitute the buttermilk with a mixture of milk and vinegar or lemon juice if needed. If you prefer a different flavor, consider adding a teaspoon of vanilla extract or using walnuts instead of pecans for the nuts.
Serving Suggestions
Serve this delightful banana cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Cora Salad for a balanced meal. For a festive touch, consider drizzling a simple glaze over the top or sprinkling powdered sugar before serving.
Storage & Reheating
Store any leftover banana cake in an airtight container at room temperature for up to three days or in the refrigerator for about a week. To reheat, simply microwave a slice for about 15-20 seconds or warm it in the oven at 350°F (175°C) for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of New Banana Cake contains roughly 413 calories, with 9g protein, 75g carbohydrates, and 9g fat. It is an excellent source of iron (27% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 810mg per serving (35% 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 as long as they are thawed and drained of excess moisture. This can enhance the sweetness and moisture of the cake.
How can I make this cake gluten-free?
To make this banana cake gluten-free, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure it contains xanthan gum or add it separately for the best texture.
Can I add chocolate chips to the batter?
Absolutely! Adding chocolate chips can give your banana cake a delicious twist. Fold in about a cup of semi-sweet chocolate chips along with the chopped nuts for a delightful chocolate-banana 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).