Banana Nut Cake To Go!

I got this banana nut cake recipe years ago from my sister who got it from our Aunt Bobby.

Originally, the recipe called for buttermilk but this ingredient is not something I keep around. So...I use regular milk and add vinegar for a quick homemade 'buttermilk'.

This cake is so easy to make and is dynamite.

2 Cups All-purpose flour
1 tsp salt
1 1/4 tsp baking soda
3/4 tsp baking powder
2/3 C oil
2/3 C milk
1 Tbs vinegar
1 1/4 C ripe bananas(about 3 large)
3 large eggs
1 1/2 C sugar
2/3 C finely chopped nuts (walnuts or pecans)

Preheat oven to 350 degrees. Place your oven rack so that the top of the pan will be at the center of the oven.

Grease and flour one 13x9 inch pan or two 8 or 9-inch pans.

Add vinegar to milk in a large measuring cup or other container. Set aside.

Chop your nuts and set aside.

Peel and mash bananas.

Add bananas, eggs and sugar to mixing bowl and beat on low for 1 minute.

Sift and measure flour. Add the flour, baking soda, baking powder and salt to your mixing bowl. Add the oil and milk. Mix for one minute with an electric mixer on low. Be careful to scrape all the ingredients from the side of the bowl.

Mix on high speed, scraping bowl frequently, for two minute. Add nuts to bowl. Beat one additional minute on high to mix the nuts evenly in the batter.

Transfer batter to baking pan. Bake at 350 degrees for 40-45 minutes for 13x9 inch or 30-35 minutes for 8 or 9 inch pans. Cake is ready when a toothpick inserted in the middle comes out clean and the cake leaves the sides of pan.

When cake is done, invert on to a cake rack. Set aside to cool.

When cool, slide the cake sideways onto a cake platter and sprinkle with confection sugar if desired.

Enjoy you banana nut cake!

Check out some of my other dessert recipes

or dinner recipes.


Don't use self-rising flour when the recipe calls for baking soda because your bread or cake will probably rise too much.

You can also make instant buttermilk by adding lime or lemon to your milk. Just let it sit for a minute and it's ready. I use 1 Tb for up to one C of milk. This just adds something acidic to turn the milk sour.

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