Banana-Nog Cake

Why You’ll Love This Recipe

• Unique Flavor Combination: Marries the sweetness of bananas with the warm spices of eggnog for a distinctive taste.​
• Moist and Tender: The inclusion of eggnog and mashed bananas ensures a moist crumb that melts in your mouth.​
• Festive Appeal: Ideal for holiday celebrations, bringing a seasonal twist to traditional banana cake.​
• Simple Preparation: With straightforward ingredients and easy steps, this cake is accessible for bakers of all levels.​

Ingredients

For the Cake:

• 3 cups all-purpose flour​
• 1 ½ teaspoons baking soda
• ¼ teaspoon salt​
• ¾ cup margarine​
• 2 ¼ cups white sugar​
• 3 large eggs​
• 2 teaspoons vanilla extract​
• 1 ½ cups eggnog​
• 1 ½ cups mashed ripe bananas​

For the Frosting:

• ½ cup butter, softened​
• 1 (8 ounce) package cream cheese, softened​
• 1 teaspoon vanilla extract​
• 3 cups confectioners’ suga

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Oven and Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×13-inch baking pan.​
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking soda, and salt.​
3. Cream Butter and Sugar: In a separate bowl, beat the margarine and white sugar until light and fluffy.
4. Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.​
5. Combine Mixtures with Eggnog: Alternately add the dry ingredients and eggnog to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.​
6. Fold in Bananas: Gently fold the mashed bananas into the batter.​
7. Bake: Pour the batter into the prepared pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.​
8. Cool: Allow the cake to cool in the pan on a wire rack for approximately 1 hour.​
9. Prepare the Frosting: Beat together the softened butter and cream cheese until creamy. Add the vanilla extract and mix well. Gradually add the confectioners’ sugar, beating until smooth.​
10. Frost the Cake: Once the cake has cooled, spread the frosting evenly over the top.​

Servings and Timing

• Servings: 20​
• Prep Time: 30 minutes​
• Cook Time: 1 hour​
• Additional Time: 1 hour (cooling)​
• Total Time: Approximately 2 hours 30 minutes​

Variations

• Spiced Enhancement: Add 1 teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg to the dry ingredients to enhance the eggnog flavor.​
• Nutty Addition: Incorporate 1 cup of chopped walnuts or pecans into the batter for added texture and flavor.​
• Dairy-Free Option: Use dairy-free margarine and a plant-based cream cheese alternative to make the cake suitable for those avoiding dairy.​

Storage/Reheating

• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.​
• Serving: Serve chilled or at room temperature. If refrigerated, allow the cake to sit at room temperature for about 15 minutes before serving for optimal flavor and texture.​

FAQs

1. Can I use butter instead of margarine?

Yes, you can substitute butter for margarine in this recipe. Use the same quantity as specified for margarine.

2. Is it necessary to use eggnog in the batter?

Eggnog adds a unique flavor and moisture to the cake. If you prefer, you can substitute it with buttermilk or whole milk, but the taste and texture may differ.​

3. Can I make this cake ahead of time?

Yes, the cake can be baked a day in advance. Store it in the refrigerator and frost it before serving.​

4. How can I make the frosting less sweet?

To reduce sweetness, you can decrease the amount of confectioners’ sugar slightly or add a pinch of salt to balance the flavors.​

5. Can I freeze the cake?

Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. Thaw in the refrigerator overnight before frosting and serving.​

6. Can I use a different type of flour?

All-purpose flour is recommended for this recipe. Using whole wheat flour may result in a denser texture.​

7. Is this cake suitable for people with nut allergies?

If you have nut allergies, omit the nuts from the recipe. The cake will still be delicious without them.

ter instead of margarine?

Yes, you can substitute butter for margarine in this recipe. Use the same quantity as specified for margarine.

2. Is it necessary to use eggnog in the batter?

Eggnog adds a unique flavor and moisture to the cake. If you prefer, you can substitute it with buttermilk or whole milk, but the taste and texture may differ.​

3. Can I make this cake ahead of time?

Yes, the cake can be baked a day in advance. Store it in the refrigerator and frost it before serving.​

4. How can I make the frosting less sweet?

To reduce sweetness, you can decrease the amount of confectioners’ sugar slightly or add a pinch of salt to balance the flavors.​

5. Can I freeze the cake?

Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. Thaw in the refrigerator overnight before frosting and serving.​

6. Can I use a different type of flour?

All-purpose flour is recommended for this recipe. Using whole wheat flour may result in a denser texture.​

7. Is this cake suitable for people with nut allergies?

If you have nut allergies, omit the nuts from the recipe. The cake will still be delicious without them.

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