"No Liquid" Banana Cake
A moist, flavorful banana cake with rich banana and walnut flavors, perfect for brunch, snacks, or dessert, appealing to banana lovers and those seeking an easy treat.
Ingredients
Instructions
- Cream Crisco with sugar until smooth and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix flour with salt and baking soda.
- Gradually add the flour mixture to the creamed mixture, beating well after each addition.
- Add mashed bananas and chopped walnuts, mixing well for 2 minutes.
- Pour batter into a greased and lightly floured 9 x 13-inch pan or two 8-inch layer pans.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of butter flavor Crisco, or add a teaspoon of vanilla extract. If you prefer nut-free, you can omit the walnuts or substitute them with chocolate chips for a sweeter twist. Ensure your bananas are very ripe for maximum sweetness and moisture. This cake is great for using up overripe bananas, and you might also enjoy it alongside Mary'S Cheese Strata for a delightful brunch.
Serving Suggestions
Serve this moist banana cake as a delightful dessert or snack, optionally topped with a dusting of powdered sugar or a dollop of whipped cream. It pairs wonderfully with a cup of coffee or tea. For a festive touch, consider serving it alongside Banana Christmas Bread during the holidays for a charming dessert spread.
Storage & Reheating
Store any leftover banana cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If you'd like to keep it longer, freeze individual slices wrapped tightly in plastic wrap and then foil for up to 3 months. To reheat, let thaw in the fridge overnight and warm slices in a microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of "No Liquid" Banana Cake contains roughly 325 calories, with 6g protein, 38g carbohydrates, and 18g fat. It is a good source of protein (13% of the Daily Value) and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 1078mg per serving (47% 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 them completely and drain any excess liquid before mashing. This will help achieve the right consistency in your batter. Frozen bananas tend to be sweeter, making them a great choice for this recipe.
Can I make this cake gluten-free?
Absolutely! To make a gluten-free version, substitute regular flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for proper texture. The baking time may vary slightly, so keep an eye on the cake as it bakes.
Is there a way to make this cake healthier?
You can make this cake healthier by substituting half of the sugar with applesauce or using a sugar alternative like coconut sugar. Additionally, consider using whole wheat flour instead of all-purpose flour for added fiber. Just note that these changes may alter the texture 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).