ORANGE BANANA-NUT CAKE
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A delicious and easy banana and nuts cake flavored with fresh oranges and a hint of nutmeg. It is healthy, light, and perfect for brunch, dessert, high tea, or your kid's lunchbox.
The orange banana nut cake is tender and moist, bursting with the flavor of bright oranges. The cake calls for ripe bananas, the riper, the better. The natural sweetness of bananas and the tanginess of oranges work magic. Add to it the crunchiness of walnuts and the classic aroma of nutmeg, need I say anymore?
Generally speaking, I am not a fan of dense cakes, in my opinion, the best cakes are airy yet moist, and loaded with flavors. This cake ticks all the boxes of the perfect cake. It is versatile and delicious.
Get ready to tantalize your taste buds with my orange banana nut cake. The recipe uses simple ingredients readily available in your pantry but, there is a nifty little secret in making the best orange banana nut cake. This secret ingredient is what results in the extraordinary flavor and moist yet crumbly texture of this cake. Want to know what the secret ingredient is? Not yet, stay with me to know about it.
ABOUT THE RECIPE
This cake is a crowd-pleaser, a favorite among my friends and family. They keep asking me for the recipe so, I decided to share it with you all.
Believe it or not, the recipe is quite simple. You would need the simplest of ingredients and a little something that is a game-changer. Would you believe me if I told you that the secret ingredient is the humble orange marmalade? Now isn't that something?
In case you are wondering what the orange marmalade is doing in a cake, here is the idea behind using it. The recipe uses ripe bananas that have a strong flavor, but the last thing you want is to smell only bananas in an orange and banana nut cake. To ensure that the flavor of oranges is not overpowered by the bananas, I use the orange marmalade. The orange marmalade has a much stronger flavor of oranges and it is strewn with orange rinds that are a nice addition to the cake. The marmalade also keeps the cake soft and moist.
Nutmeg is a very delicate spice that can instantly elevate the taste of any fruit cake. I prefer the sophisticated smell of nutmeg to cinnamon, but if you prefer the latter, feel free to use it instead. You could also use all-spice.
I think the combination of bananas, oranges, and nutmeg coupled with the crunchiness of nuts is just aah-mazing. If you haven't tried it before, give it a go. I promise you will not regret it.
INGREDIENTS
Here is the list of simple ingredients you would need to make this delectable fruit-based cake:
All-Purpose Flour - This is the mother ingredient without which you can hardly make a cake. For the gluten-free version, you may use gluten-free whole grain flours. But I must tell you that the texture will be slightly different.
Bananas - You may use ripe to overripe bananas to make this cake.
Orange Juice and Marmalade - Orange juice adds a delicious tangy flavor to the cake, which makes it unique and also irresistible. The piquancy of the orange marmalade further accentuates the taste and aroma of the cake.
Nuts - Nuts beautifully compliment the flavors of this cake. I have used just walnuts. You may use a combination of walnuts, almonds, and pecans.
Other Ingredients – Other ingredients used for this bread are baking soda, baking powder, brown sugar, granulated white sugar, eggs, butter, salt, and vanilla extract.
HOW TO MAKE IT?
Make the cake batter: To make the cake batter follow these steps:
In a large bowl, add the mashed bananas, molten butter, eggs, vanilla essence, orange juice, packed brown sugar, and orange marmalade. Use an electric beater to combine them until frothy.
In another mixing bowl, mix the dry ingredients like flour, white sugar, baking powder, baking soda, salt, and nutmeg powder. Mix well.
Add the dry ingredients to the frothy mixture. Fold in the nuts and mix everything lightly. Your batter is now ready.
Bake the cake: Spray the cake pans and dust the insides with a little flour. Pour the batter and bake in a preheated oven for 50-55 minutes or until a toothpick comes out clean.
VARIATIONS
You may use a combination of nuts to make this cake instead of just walnuts. Almonds and pecans can be great additions.
You may use chopped maraschino cherries, dried cranberries, and/or raisins in this cake for a fruity flavor.
You may also use chopped pineapples in the cake.
If you are craving chocolates, use semi-sweet or bitter-sweet chocolate chips in the cake.
If you have some time in hand, you may glaze this cake with a drizzle of orange glaze on top that brings out the orange flavor and is also a hint to your guests about what is in the cake.
FREQUENTLY ASKED QUESTIONS
How can I make this cake without eggs?
As a substitute for an egg, you can use a mixture of 2 tbsp of water, 1 tsp vegetable oil, and 2 tsp of baking powder.
Applesauce, yogurt, and flax seeds also work as substitutes for eggs.
What is the difference between banana bread and banana cake?
Both banana cake and banana bread contain almost similar ingredients, but they are different in many ways. The main difference between banana bread and cake is that banana bread is firmer and denser in texture than banana cake. Banana cake is sweeter than banana bread. Banana bread may use whole wheat flour, whereas banana cake recipes use lighter flours like all-purpose flour, pastry flour, or cake flour.
Why is my banana cake hard and rubbery?
For soft and tender banana bread, gently stir the wet ingredients into the dry, do not over-mix! The more you stir, the more gluten will develop and make the cake rubbery.
Why is the top of my banana bread gooey?
Sometimes the top and center of the banana cake may look damp and raw. Using too much banana could be the reason, causing it to appear under-cooked and unappealing.
What is the difference between orange jam and marmalade?
Orange jam is made using the pulp and juices of orange, whereas marmalade uses the juice and peel or rind of oranges giving it the delicious chunky bits in it that make marmalade different.
What kind of a glaze can I use?
You may use an easy orange glaze for this cake. Whisk together powdered sugar and orange juice until it reaches a thick, glue
like consistency. Drizzle over cooled bread. Add some orange zest to top if desired. You may also dust some confectioner's sugar.
SERVING SUGGESTIONS
This cake may be served for breakfast, brunch, high tea, or as an evening snack. You may also pack this in your kid's lunchbox or yours. You can also serve them as a dessert on weekends. Whether you enjoy this cake for breakfast, snack, or dessert, it is sure to become a favorite!
This cake is also a great option for holiday parties like Thanksgiving or Christmas. You may also bake one and wrap it in a gift-wrapper for your loved one.
STORING SUGGESTIONS
This Orange Banana Nut cake will last for about 3 to 5 days when stored in a sealed glass container or a cake dome at room temperature.
You can also freeze this cake or leftovers. It can be frozen for as long as 3 months in an airtight container. Thaw the cake completely before serving.
You may also like my Chocolate Cupcakes and Walnut Cookies.
If you try my recipes, please come back and let me know what you think in the comments. Tag them on Instagram and show some love. Your love and support keep me going. Please keep sending me the pictures. They always brighten up my day!
ORANGE BANANA-NUT CAKE
Yield: 20
Prep time: 15 MinCook time: 60 Mininactive time: 15 MinTotal time: 1 H & 30 M
A delicious and easy banana and nuts cake flavored with fresh oranges and a hint of nutmeg. It is healthy, light, and perfect for brunch, dessert, high tea, or your kid's lunchbox.
Ingredients
- 2 cups All-purpose flour
- 3 raw eggs
- 1/2 cup unsalted butter
- 1/2 cup granulated white sugar
- 1/2 cup packed brown sugar
- 3 medium bananas mashed
- 1/2 cup orange juice
- 4 tbsp orange marmalade
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp nutmeg powder
- 1 tsp vanilla essence
- 1 tsp salt
- 1 cup chopped walnut
Instructions
- Preheat oven to 350F. Grease the cake pan and dust with some all-purpose flour.
- In a large bowl, add the mashed bananas, molten butter, eggs, vanilla essence, orange juice, packed brown sugar, and orange marmalade. Use an electric beater to combine them until frothy.
- In another mixing bowl, mix the dry ingredients like flour, granulated white sugar, baking powder, baking soda, salt, and nutmeg powder. Mix well.
- Add the dry ingredients to the frothy mixture. Fold in the nuts and mix everything lightly. Make sure not to over-mix.
- Pour the batter into the cake pan and bake for 50-55 minutes or until a toothpick comes out clean.
- Take out of oven and let set for 15 minutes before inverting on plate. Serve plain or any glaze or frosting.
Notes:
- The bananas should be ripe or overripe.
- Use Seville oranges for the best result.
- You may use other nuts if you wish.
- If you do not have orange marmalade use orange zest and juice instead. The results will vary though.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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