Banana Nut Cake Recipe

Name: Banana Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup granulated sugar; ½ cup margarine; 3 very ripe bananas, mashed; 2 eggs, well beaten; 1 teaspoon vanilla; 1 ¼ cups cake flour; ½ teaspoon salt; 1 teaspoon baking soda; ½ teaspoon baking powder; 1 pinch cinnamon (optional); ½ cup dried raisins (optional); ½ cup crushed walnuts

Servings: persons

1 cup granulated sugar
½ cup margarine
3 very ripe bananas, mashed
2 eggs, well beaten
1 teaspoon vanilla
1 ¼ cups cake flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 pinch cinnamon (optional)
½ cup dried raisins (optional)
½ cup crushed walnuts

1
Preheat oven to 350 degrees Farenheit.
2
Cream sugar and margarine.
3
Add bananas and eggs.
4
Soak dried raisins in luke warm water to soften for 2 minute.
5
Sift cake flour, salt, baking powder and baking soda 3 times.
6
Blend flour mixture into banana mixture, do not overmix.
7
Add vanilla, cinnamon and raisins.
8
Turn batter into greased loaf pans.
9
Bake for 35 minutes, or until toothpick inserted in center of loaf comes out clean.
10
Take out of oven immediately to cool on wire rack.

630

kcal

Calories

Fat

119

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 12 ingredients. The key ingredients include: 1 cup granulated sugar, ½ cup margarine, 3 very ripe bananas, mashed, 2 eggs, well beaten, 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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