Won'T Last Cake(Banana Nut)
A moist banana nut cake with pineapple and cinnamon, offering a sweet, nutty flavor perfect for dessert or teatime, suitable for family gatherings and casual occasions.
Ingredients
Instructions
- Preheat your oven and prepare a baking pan as directed.
- In a large bowl, combine flour, sugar, baking soda, salt, and cinnamon.
- Add diced bananas, crushed pineapple with juice, cooking oil, eggs, and vanilla to the dry ingredients.
- Mix until just combined and pour into the prepared baking pan.
- Bake until a toothpick inserted into the center comes out clean, about 40 minutes.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you're out of ripe bananas, you can substitute with unsweetened applesauce for similar moisture. You can also add a handful of chocolate chips for a sweet twist. Ensure that the bananas are well-mashed for even distribution. If using frozen bananas, thaw them completely and drain excess liquid before adding to the batter.
Serving Suggestions
Serve this delicious Won'T Last Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with coffee or tea, making it perfect for breakfast or an afternoon snack. For an extra flavor boost, drizzle with caramel sauce or serve alongside Baked Pineapple With Brown Sugar for a delightful dessert duo.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If you want to keep it longer, freeze individual slices wrapped in plastic wrap, then place them in a zip-top bag for up to 3 months. To reheat, simply microwave a slice for about 15-20 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Won'T Last Cake(Banana Nut) contains roughly 1326 calories, with 18g protein, 187g carbohydrates, and 30g fat. It is an excellent source of vitamin C (87% of the Daily Value), dietary fiber (46% of the Daily Value), and potassium (38% of the Daily Value). Note that it is relatively high in sodium, at 2123mg per serving (92% 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 different nuts in this recipe?
Absolutely! While walnuts are traditional, you can use pecans or even almonds for a different flavor profile. Just chop them roughly and mix them in. If you're nut-free, consider adding seeds like sunflower or pumpkin seeds for some crunch.
What if I don't have crushed pineapple?
You can substitute crushed pineapple with an equal amount of unsweetened applesauce or even mashed ripe pears. This will maintain the moisture in the cake while adding a subtle sweetness. Just remember to adjust the sugar if your substitute is sweeter than pineapple.
How can I tell when the cake is done baking?
The best way to check if the cake is done is to insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can lead to a dry cake. Keep an eye on it, especially as it approaches the 40-minute mark.
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).