Old-Fashioned 3 Layer Banana Cake
A moist, flavorful three-layer banana cake with walnuts, perfect for gatherings or special occasions, combining ripe bananas and rich, buttery layers for a nostalgic treat.
Ingredients
Instructions
- Sift together the flour, baking powder, and baking soda.
- Cream the lard, sugar, and eggs until well blended.
- Alternate adding the dry ingredients and 1 cup of buttermilk to the creamed mixture.
- Add the shortening (lard) to the mixture and stir until well blended.
- Fold in the mashed bananas and black walnuts.
- Pour the batter evenly into three greased 9-inch cake pans.
- Bake in a preheated 350°F oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter cake, consider using half lard and half unsalted butter. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Make sure to sift the dry ingredients well to prevent lumps. Adding a pinch of salt can enhance the flavor, especially if using unsalted butter.
Serving Suggestions
This Old-Fashioned 3 Layer Banana Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of coffee or tea for a delightful afternoon treat. For a unique twist, try drizzling it with caramel sauce or serving it with fresh fruit. It also makes an excellent dessert for gatherings.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to three days. For longer storage, wrap each layer in plastic wrap and place it in the freezer for up to three months. To reheat, thaw the cake in the refrigerator overnight and warm slices in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned 3 Layer Banana Cake contains roughly 468 calories, with 12g protein, 54g carbohydrates, and 24g fat. It is an excellent source of protein (23% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 619mg per serving (27% 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 other nuts instead of black walnuts?
Yes, you can substitute black walnuts with pecans or walnuts if you prefer a milder nut flavor. Just ensure that the nuts are chopped and toasted for the best taste and texture in your cake.
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If there is wet batter on the toothpick, continue baking for a few more minutes.
Can I make this cake ahead of time?
Absolutely! You can bake the layers a day in advance and store them wrapped in plastic wrap at room temperature. Frost the cake just before serving to ensure the frosting stays fresh and maintains its texture.
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).