Margaret’s Banana Nut Cake
📜 Collection: UK2 | ✍️ Attribution: Margaret | 📂 Category: Desserts A rich, moist, and large-batch banana nut cake featuring six ripe bananas and a tender buttermilk crumb. This dense, flavorful loaf is perfect for sharing and keeps exceptionally well.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 30 mins | 20 mins | 1 large loaf or 2 standard loaves |
🔪 Key Equipment
- large mixing bowl
- electric mixer
- sifter
- large loaf pan or tube pan
- wire cooling rack
- wooden skewer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Butter | softened |
| 3 Cups | Sugar | granulated |
| 4 | Eggs | large |
| 6 | Bananas | mashed, approx. 3 cups |
| 4 Cups | Flour | all-purpose |
| 2 teaspoons | Baking Soda | sifted |
| 1/2 cup | Buttermilk | room temperature |
| 1 Cup | Pecans | chopped |
| 2 teaspoons | Vanilla | extract |
Instructions
Step 1: Preparation and Mixing
- Preheat your oven to 350°F. Grease and flour one large loaf/tube pan or two standard 9x5 inch loaf pans.
- In a large bowl, cream the 1 cup butter and 3 cups sugar together with an electric mixer until light and fluffy. Add the 4 eggs one at a time, beating well after each addition.
- Stir in the 6 mashed bananas until fully incorporated.
Step 2: Combining Ingredients
- In a separate bowl, sift together the 4 cups flour and 2 teaspoons baking soda.
- Add the dry ingredients to the banana mixture alternately with the 1/2 cup buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined.
- Fold in the 1 cup chopped pecans and 2 teaspoons vanilla.
Step 3: Baking and Cooling
- Pour the batter into the prepared pan(s). Bake for 1 1/2 hours for a single large loaf, or about 1 hour for two smaller loaves.
- The cake is done when a long wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let the cake cool in the pan for 15-20 minutes before turning it out onto a wire rack to cool completely.
💡 Make-Ahead & Storage: This cake stays moist for several days when wrapped tightly in plastic wrap or stored in an airtight container at room temperature.
Original Recipe Scan
