amish banana nut tea cake

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We’re drinking lots of hot tea and coffee this time of year, and it’s always nice to have a delicious, moist cake to enjoy at tea time.

I decided to look through some of my old Amish recipes and make something new to share. I opted for this simple, moist banana cake. It seems everyone loves a new way to enjoy over-ripe bananas. This cake is one I’ll definitely make again and again.

~ preheat oven to 350 degrees F. ~

1/2 cup unsalted butter, softened to room temperature

1 cup packed brown sugar (I used dark)

2 large eggs, lightly beaten

2 medium, overripe bananas, peeled and mashed

1 teaspoon pure vanilla extract

1 and 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 cup chopped walnuts or pecans

Generously butter a 9×9 baking pan.

In a large mixing bowl, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, until blended. Stir in bananas and vanilla.

In a separate mixing bowl, using a wire whisk, mix the flour, soda, salt, and cinnamon. Add the dry ingredients to the wet ingredients, stirring just until evenly combined. Don’t over-mix.

Pour cake batter into prepared baking pan. Top with the chopped nuts. Bake for 30 minutes or until a toothpick comes clean when inserted into the center of the cake.




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