Tropical Banana-Nut Cake Recipe

Name: Tropical Banana-Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. sifted cake flour; 1 2/3 c. sugar; 1 1/4 tsp. double-acting baking powder; 1 tsp. baking soda; 1 tsp. salt; 2/3 c. soft shortening; 1 1/4 c. sieved bananas; 2/3 c. buttermilk; 2 large eggs; 1 tsp. vanilla; 2/3 c. chopped nuts

Servings: persons

2 1/2 c. sifted cake flour
1 2/3 c. sugar
1 1/4 tsp. double-acting baking powder
1 tsp. baking soda
1 tsp. salt
2/3 c. soft shortening
1 1/4 c. sieved bananas
2/3 c. buttermilk
2 large eggs
1 tsp. vanilla
2/3 c. chopped nuts

1
Sift together in large bowl the flour, sugar, baking powder, baking soda and salt.
2
Add shortening, bananas and 1/3 cup buttermilk; stir to dampen flour.
3
Beat at medium speed 2 minutes with mixer or 300 hand strokes.
4
Add eggs, vanilla and remaining buttermilk.
5
Beat 2 minutes longer (or 300 more strokes).
6
Fold in chopped nuts.
7
Pour into 2 paper lined 9 x 1 1/2-inch round pans. Bake at 350u00b0 for 30 to 35 minutes.
8
Cool and frost as desired.

1363

kcal

Calories

Fat

233

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 11 ingredients. The key ingredients include: 2 1/2 c. sifted cake flour, 1 2/3 c. sugar, 1 1/4 tsp. double-acting baking powder, 1 tsp. baking soda, and more.

Yes, Tropical 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.

Tropical Banana-Nut Cake

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