Go Back
–+ servings
Banana Cake
Banana cake became especially popular in the early 20th century as baking powder and soda became household staples, making tender, moist cakes more reliable to achieve. This vintage recipe from 1941 captures the warm, comforting flavors of ripe bananas, softened with butter and sugar, and elevated with a scattering of chopped nuts. The cake is sweet without being overwhelming, enriched by the natural fruitiness of bananas and balanced with vanilla. It reflects a practical, homey dessert often served for afternoon coffee or at family gatherings. Its timeless flavor makes it as loved today as it was decades ago, perfect for anyone craving classic comfort baking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10
Calories 320 kcal

Ingredients
  

  • ½ cup half shortening/half butter
  • 1 cup sugar
  • 1 egg (beaten)
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • pPinch salt
  • 1 tsp vanilla extract
  • 2 cups ripe bananas (mashed, about 4 medium bananas)
  • ¾ cup nuts (chopped, walnuts or pecans suggested)
  • orange icing (for topping)

Instructions
 

Step 1: Cream Fat & Sugar

  • Cream together the shortening, butter, and sugar until light and fluffy.

Step 2: Add Egg

  • Mix in the beaten egg until fully incorporated.

Step 3: Prepare Dry Mix

  • In a separate bowl, whisk together the flour, baking soda, and a pinch of salt.

Step 4: Combine Wet & Dry

  • Gradually add the dry mixture to the creamed mixture, stirring until blended.

Step 5: Add Flavor & Bananas

  • Stir in vanilla extract and mashed bananas. Mix until smooth.

Step 6: Fold in Nuts

  • Gently fold in the chopped nuts.

Step 7: Bake

  • Pour batter into a greased and floured 9-inch round or square cake pan. Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted comes out clean.

Step 8: Optional Icing

  • When cooled, frost with a light orange icing if desired.

Tips

  • Use very ripe (speckled) bananas for the best flavor and sweetness.
  • Substitute half of the shortening with butter for richer flavor (as suggested on the card).
  • Add warm spices (½ to 1 tsp cinnamon or nutmeg) for a “spice-banana” variation.
  • Fold in chocolate chips instead of nuts for a kid-friendly version.
  • Toast nuts lightly before adding for deeper flavor and crunch.
  • Bake in a loaf pan for a quick-bread style banana cake; adjust baking time accordingly.
  • Add orange icing or glaze (mentioned on the card) for a bright citrus finish.
  • For extra moisture, add 2 to 3 Tbsp sour cream or yogurt to the batter.
  • If using only butter (no shortening), expect a slightly denser, richer crumb.
  • Make cupcakes from the batter; bake ~18 to 22 minutes.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 5gTrans Fat: 0.15gCholesterol: 25mgSodium: 150mgPotassium: 280mgFiber: 2gSugar: 23gVitamin A: 200IUVitamin C: 3mgCalcium: 15mgIron: 1.5mg
Keyword banana cake, banana dessert, classic baking, dessert, heirloom recipe, nut cake, old-fashioned cake, vintage recipe
Tried this recipe?Let us know how it was!