Texas Banana Cake
A moist, flavorful banana cake infused with coconut, pineapple, and pecans, perfect for gatherings or as a sweet treat with coffee, offering warm spices and tropical notes.
Ingredients
Instructions
- Combine all dry ingredients in a bowl.
- Add the eggs, corn oil, vanilla, crushed pineapple, chopped bananas, coconut, and chopped pecans to the dry mixture.
- Mix with a spoon until well combined.
- Pour the batter into a greased and floured tube pan.
- Bake at 350°F (175°C) for 1 hour or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before removing from the pan.
- Serve plain with coffee or with your favorite icing.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before mixing. You can substitute half of the corn oil with applesauce for a reduced-fat version. If you prefer a nutty flavor, consider adding chopped walnuts instead of pecans. For additional sweetness, try folding in some chocolate chips or serving it alongside Frosted Chocolate Brownies.
Serving Suggestions
This cake is delightful when enjoyed plain with coffee, but you can also serve it with a cream cheese frosting for added richness. Pair it with a side of fresh fruit, like berries or sliced bananas, for a refreshing contrast. It also complements well with American recipes like Mom'S Carrot And Raisin Salad for a balanced meal.
Storage & Reheating
Store leftover Texas Banana Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it, where it will last for about a week. To reheat, place a slice in the microwave for about 10-15 seconds until warm, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Banana Cake contains roughly 413 calories, with 5g protein, 57g carbohydrates, and 9g fat. It is an excellent source of vitamin C (29% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of iron and protein. It also contributes 6g 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 different types of oil in this recipe?
Yes, you can substitute corn oil with vegetable oil or canola oil. Each will provide a similar moisture level and flavor. However, avoid using oils with strong flavors, like olive oil, as they can alter the taste of the cake.
What can I do if I don't have fresh bananas?
If you don't have fresh bananas, you can use frozen ones. Just be sure to thaw and drain any excess moisture before adding them to the batter. Alternatively, you can use store-bought banana puree, but adjust the sugar in your recipe accordingly.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. The cake should also have a golden-brown color on top. If it's still wet, continue baking in 5-minute increments.
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).