Banana Loaf Cake Recipe

Name: Banana Loaf Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup shortening; 1 teaspoon vanilla; 1 ⅓ cups brown sugar; 2 eggs, well beaten; 2 cups flour; ½ teaspoon salt; 1 teaspoon baking soda; ¼ cup soured milk (add 1 tsp vinegar); 1 cup banana pulp (about 2 very ripe bananas roughly mashed); 1 cup chopped walnuts

Servings: persons

½ cup shortening
1 teaspoon vanilla
1 ⅓ cups brown sugar
2 eggs, well beaten
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
¼ cup soured milk (add 1 tsp vinegar)
1 cup banana pulp (about 2 very ripe bananas roughly mashed)
1 cup chopped walnuts

1
Preheat oven to 350F Grease 9-inch loaf pan.
2
Measure and stir together dry ingredients.
3
Set aside.
4
Cream shortening, vanilla, and brown sugar.
5
Add eggs.
6
By hand, stir in dry ingredients alternating with soured milk and banana pulp.
7
Stir in nuts.
8
Scrape into greased loaf pan and bake 1 hour and 15 minutes or until toothpick come out clean.
9
Cool on rack for 15 minutes then turn from pan and continue cooling.

826

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cup shortening, 1 teaspoon vanilla, 1 ⅓ cups brown sugar, 2 eggs, well beaten, and more.

Yes, Banana Loaf Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Loaf Cake

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