Banana-nut Cake Recipe

Name: Banana-nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ⅓ cups all-purpose flour; 1 ⅔ cups sugar; 1 ¼ cups mashed bananas (about 3 medium); ⅔ cup shortening; ⅔ cup buttermilk; 3 eggs; 1 ¼ teaspoons baking powder; 1 ¼ teaspoons baking soda; 1 teaspoon salt; ⅔ cup nuts, finely chopped

Servings: persons

2 ⅓ cups all-purpose flour
1 ⅔ cups sugar
1 ¼ cups mashed bananas (about 3 medium)
⅔ cup shortening
⅔ cup buttermilk
3 eggs
1 ¼ teaspoons baking powder
1 ¼ teaspoons baking soda
1 teaspoon salt
⅔ cup nuts, finely chopped

1
Heat oven to 350 degrees.
2
Grease and flour oblong pan 13-by-9-by-2 inches or two 9-inch.
3
or three 8-inch round layer pans.
4
Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
5
Then, beat on high speed, scraping bowl occasionally, 3 minutes.
6
Pour into pans.
7
Bake until wooden pick inserted in center comes out clean, oblong 45 to 50 minutes, layers 35 to 40 minutes.
8
Cool cake.

1024

kcal

Calories

Fat

156

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: 2 ⅓ cups all-purpose flour, 1 ⅔ cups sugar, 1 ¼ cups mashed bananas (about 3 medium), ⅔ cup shortening, and more.

Yes, Banana-nut 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-nut Cake

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