Vi'S Banana Cake
A moist, flavorful banana cake with pecans and a rich chocolate frosting, perfect for gatherings and satisfying lovers of banana and nut desserts.
Ingredients
Instructions
- Cream together shortening, sugar, and eggs.
- Beat in sifted flour, baking powder, soda, and salt.
- Stir in buttermilk, mashed bananas, and pecan pieces.
- Pour batter into layer pans or a 13 x 9-inch oblong pan.
- Bake at 350°F for 25 minutes in layers or 35 minutes in a single pan.
- Use a dark chocolate frosting to cover the cake.
Tips & Substitutions
For a lighter texture, ensure your shortening is at room temperature before creaming with sugar and eggs. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. If you're not a fan of pecans, walnuts or chocolate chips can be a great alternative. This recipe is versatile, much like the Basic Recipe For Fruit Cake(Nice, Moist Cake).
Serving Suggestions
Serve this delicious banana cake with a generous layer of dark chocolate frosting for a rich flavor contrast. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful afternoon treat, enjoy it alongside a cup of coffee or tea. This cake can also be a great addition to brunch spreads, complementing dishes like Berry Or Fruit Muffins.
Storage & Reheating
Store any leftover banana cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, which can keep for about a week. If you want to enjoy it later, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to three months. Thaw them in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Vi'S Banana Cake contains roughly 410 calories, with 7g protein, 34g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 757mg per serving (33% 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 in this recipe. Just make sure to thaw them and drain any excess liquid before mashing. Frozen bananas often become sweeter and more flavorful, making your banana cake even tastier.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Both options will add a slightly different flavor to the cake and can yield a moist texture.
Can I make this cake gluten-free?
Absolutely! To make a gluten-free version, simply replace the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add it separately for better structure. This will allow everyone to enjoy this delightful cake.
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).