Banana Nut Cake
- 2 1/2 cups flour
- 1 2/3 cups sugar
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/3 cup shortening
- 2/3 cup buttermilk
- 3 mashed bananas
- 3 eggs
- 2/3 cup walnuts, finely chopped
Here is yet another great way to use up those over-ripe bananas. We love this simple cake for breakfast or an afternoon snack.
Tip – If you don’t want or can’t use up your over-ripe bananas right away, peel them, then put them in a small freezer or zip-loc bag and mush them up in the bag. Throw them in the freezer and just take them out and thaw them when you’re ready to use them. – Thanks to AlmostaCowgirl for this great tip.
Get out a large bowl and combine the flour, sugar, baking powder, baking soda and salt. Add the shortening and 1/3 cup of the buttermilk. Beat for 2 minutes. Because this is quite a bit of dough, I like to use my hand mixer or kitchen aid for this. Add the eggs and the remaining 1/3 cup of buttermilk. Beat for 2 more minutes. Fold in 2/3 cup finely chopped nuts. Pour into two 9-inch cake pans that have been greased and floured (or use a nonstick spray). Bake your cakes at 350 degrees for about 35 minutes. Let them cool completely on a wire rack before frosting.
A plain vanilla frosting or a butter cream go really well with this cake. I use some frosting or banana slices as a filling.
Make up some instant vanilla, banana or chocolate pudding and use it as a filling. I usually just dust the top of the cake with powdered sugar when I do this.
You can also slice the individual cakes and just serve them with a little whipped cream, whipped topping or ice cream on the side. For breakfast I like to serve this cake plain with a side of sliced bananas and a cup of vanilla yogurt.
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