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Banana Nut Cake

Western.Chefs's picture
  Butter 1 Cup (16 tbs), softened
  Sugar 1 1⁄2 Cup (24 tbs)
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Ripe bananas 1 1⁄3 Cup (21.33 tbs), mashed
  Buttermilk 2⁄3 Cup (10.67 tbs)
  Baking powder 1 Tablespoon
  Baking soda 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Eggs 4
  Walnuts 1 Ounce, chopped

1. Preheat oven to 350°F. Grease 9-inch tube pan.
2. In large bowl, with mixer at low speed, beat butter or margarine with 1 cup sugar just until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; add 2 cups flour; beat until well mixed. Spoon 1/2 cup flour-butter mixture into small bowl; set aside.
3. To mixture remaining in large bowl, add mashed bananas, next 5 ingredients, remaining 1 1/2 cups flour, and remaining 1/2 cup sugar. Beat at low speed until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Stir in chopped walnuts.
4. Pour batter into pan. Sprinkle reserved flour-butter mixture over batter. Bake 55 to 60 minutes, until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove cake from pan; cool completely on rack.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5186 Calories from Fat 1992

% Daily Value*

Total Fat 227 g349.7%

Saturated Fat 124.5 g622.7%

Trans Fat 0 g

Cholesterol 1329.7 mg443.2%

Sodium 2869.3 mg119.6%

Total Carbohydrates 720 g240.1%

Dietary Fiber 22.9 g91.5%

Sugars 340.1 g

Protein 86 g172%

Vitamin A 136% Vitamin C 44.3%

Calcium 140.1% Iron 153%

*Based on a 2000 Calorie diet

Banana Nut Cake Recipe