No Frosting Banana Cake
A moist, flavorful banana cake with chopped nuts, topped with powdered sugar, perfect for gatherings or as a sweet treat for banana lovers.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Cream shortening, eggs, and vanilla together until well blended.
- Add mashed bananas to the creamed mixture and mix well.
- Scrape down the sides of the bowl.
- Blend in flour, salt, and baking soda until just combined.
- Mix well to ensure ingredients are evenly incorporated.
- Fold in chopped nuts.
- Divide the batter evenly into two greased 8-inch round cake tins.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool slightly before removing from tins.
- Sprinkle with powdered sugar before serving while warm.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you're out of shortening, unsalted butter can be used as a substitute; just ensure it's softened. To enhance the banana flavor, add a teaspoon of banana extract. If you prefer a nut-free version, simply omit the chopped nuts, and you can replace them with chocolate chips for a delightful twist.
Serving Suggestions
This no frosting banana cake is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a fun twist, serve it with a drizzle of Coconut Pecan Sauce for added flavor. It can also be enjoyed as a breakfast treat alongside coffee or tea, making it a versatile option for any time of day.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to three days. If you'd like to keep it longer, refrigerate it for up to a week. To reheat, simply microwave a slice for about 15-20 seconds or warm it in a preheated oven at 350°F (175°C) for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of No Frosting Banana Cake contains roughly 485 calories, with 6g protein, 101g carbohydrates, and 8g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 4g of dietary fiber toward your daily target.
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 great! Just ensure they are fully thawed and drained of excess moisture before mashing. This will help maintain the right consistency of the batter. Using overripe frozen bananas can actually enhance the flavor of your cake.
How do I know when the cake is done baking?
The best way to check is by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is ready. Remember, baking times may vary based on your oven, so start checking around the 30-minute mark.
Can I make this cake in advance?
Absolutely! You can bake the cake a day ahead and store it covered at room temperature. For longer storage, consider freezing the cooled cakes by wrapping them tightly in plastic wrap and aluminum foil. Just thaw them in the fridge before serving.
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).