Ingredients to make Sourdough Banana Bread

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. When used in pie fillings, it produces a clear, smooth texture. In baked goods, it helps retain moisture, producing a light, tender texture.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.
• Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.

Wet Ingredients

• Bananas are a tropical fruit grown on banana plants that start off green and unripened. When baking, it is best to use bananas with brown spots which add natural sweetness and moisture.
• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses and dark brown sugar has 6.5%, giving it more robust flavor.
• Sourdough discard is the unfed portion of sourdough starter that is removed before the starter is fed with fresh flour and water.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.

Mix-Ins

• Chocolate chips are cocoa solids and cocoa butter and depending on their cocoa content will vary in sweetness. They range from dark chocolate (50-90% cocoa solids), semi-sweet chocolate (40-60% cocoa solids) and milk chocolate (10-40% cocoa solids). For this recipe use semi-sweet chocolate chunks.

Homemade Ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 ounces of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Sourdough discard: Here is my recipe for basic sourdough starter a traditional method of flour and water. Another way to make sourdough starter (with milk). The basic recipe of flour and water takes up to 2 weeks to really develop its sour flavor, while the version with flour and milk only takes about 2-3 days.

Ingredient Notes & Substitutions

• If ClearJel is hard to find, cornstarch is a good substitute. To swap: If the recipe calls for 1 T. cornstarch, use 1 1/2 T. ClearJel. If the recipe calls for 2 T. flour or tapioca, use 1 T. ClearJel.
• When making baked goods with bananas, be sure to use ripe, brown-speckled bananas. If your bananas are not ready to use, roast them at 300° for 30 minutes until they are black outside and soft inside.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

• Use a premium gluten-free flour blend.
• Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
• Add 1-2 tablespoons additional liquid (use the same liquid called for in the recipe) to help hydrate the flour.
• Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tends to burn baked goods before the center is cooked through.
• Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter 1-2 days. The refrigerator tends to dry them out more, so it is best to freeze up to 6 months.

TO MAKE VEGAN/DAIRY FREE

• Swap out the butter with unsalted vegan butter sticks.
• To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
• Replace the dairy with unsweetened oat or almond milk.

Equipment

Recommended tools: (affiliate links)

• whisk
• mixing bowl
• liquid measuring cup
• measuring cups and spoons
• loaf pan

Storage

Baked Loaf: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Unbaked batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.

Related Recipes

• Sourdough French Bread
• Old-Fashioned Banana Cake
• Old-Fashioned Banana Bread
• Banana Nut Muffins
• Home-Style Bread Loaf

Print

Sourdough Banana Bread

Course Breakfast

Cuisine American

Keyword banana bread, quickbread, sourdough recipes

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Servings 8

Author Apryl Niksch

Equipment

• mixer
• mixing bowl
• whisk
• measuring cups and spoons
• liquid measuring cup
• Loaf Pan

Ingredients

DRY INGREDIENTS

• 1 ¾ c. unbleached flour
• 1 Tbsp. cornstarch
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. cinnamon
• 1 tsp. salt

WET INGREDIENTS

• 1 ½ c. bananas (brown speckled) mashed
• ¾ c. sourdough starter or discard
• ½ c. butter slightly melted
• ¾ c. brown sugar
• ¼ c. sugar
• 2 eggs
• 1 ½ tsp. vanilla

MIX-INS

• ½ c. mini chocolate chips (optional)

Instructions

PREP

• Preheat oven to 350°. Whisk together dry ingredients and set aside.
• Lightly grease loaf pan on the bottom and sides 2/3 of the way up.
• Peel and mash bananas and set aside.
• Toss chocolate chips in a little bit of flour and set aside.

BATTER

• Place wet ingredients in the mixer and mix together.
• Add dry ingredients and chocolate chips and mix until just combined.
• If time allows, let batter rest in bowl 10 minutes.
• Scoop batter into loaf pan. Sprinkle the top with course sanding sugar.

BAKE

• Bake at 350° for 50-55 minutes. Let cool, slice and store in air-tight container.

More bread recipes

Leave a comment below and let me know how it turned out for you!

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This post may contain affiliate links, which means we may receive a commission, at no cost to you, if you make a purchase through a link. Please see our full disclosure for further information.

The post Sourdough Banana Bread appeared first on Vintage Baked Modern.

My vintage inspiration.

My vintage inspiration for this cake is from my Nan’s recipe book. I’ve taken her 90’s recipe and made a few modern revisions.

• I replaced the shortening with a combination of butter and oil
• Added warm spices for more depth of flavor.
• I added Instant ClearJel for a light, more tender texture. The ClearJel will help with structure and moisture retention, while the slight flour reduction will allow for more spread and a chewier texture.

Dry Ingredients

flour: Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.

instant clearJel: Instant ClearJel is a modified cornstarch that acts as a thickener, retaining moisture and stabilizing baked goods for a light and tender texture. If ClearJel is hard to find, cornstarch is a good substitute. To swap: If the recipe calls for 1 T. cornstarch, use 1 1/2 T. ClearJel. If the recipe calls for 2 T. flour or tapioca, use 1 T. ClearJel.

Baking soda: Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.

Baking powder: Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.

salt: Use a fine-ground pink salt which adds essential minerals and nutrients to baked goods.

cinnamon: Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.

Wet Ingredients

butter: American butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.

canola oil: Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.

sugar: Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.

brown sugar: Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses and dark brown sugar has 6.5%, giving it more robust flavor.

buttermilk: Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”. MAKE YOUR OWN! Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

eggs: Eggs are important in baking because they lend natural leavening, provide moisture, and add structure through their protein.

vanilla extract: Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol. MAKE YOUR OWN! Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 ounces of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Mix-Ins

bananas: Bananas are a tropical fruit grown on plants, often mistaken for trees. As they ripen, bananas develop more natural sugars, making them sweeter. It’s best to use them at the brown-speckled stage, as green bananas are unripe. 

walnuts: Walnuts are the seeds of Juglans trees that are found inside a hard, thick shell that must be cracked open to eat. There are two varieties, the English walnut commonly eaten raw, and the black walnut which has a stronger flavor and often used in savory dishes.

Homemade Ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 ounces of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

Here are some tips for gluten free baking

• Use a premium gluten-free flour blend. You can easily convert this recipe and your other favorite recipes using my premium gluten-free flour for proven, delicious results every time.

• Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
• Add 1-2 tablespoons additional buttermilk to help hydrate the flour.
• Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tend to burn before the center is cooked through.
• Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in a freezer-safe container for up to 6 months. After pulling the container from the freezer, bring to room temperature before opening the lid.

TO MAKE VEGAN/DAIRY FREE

• Swap out the butter with unsalted vegan butter sticks.
• To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
• Replace the dairy with unsweetened oat or almond milk.

Equipment

Recommended tools: (affiliate links)

• whisk
• mixing bowl
• liquid measuring cup
• measuring cups and spoons
• loaf pan

Storage

Baked Loaf: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Unbaked batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.

Related Recipes

• Granola Cookies
• Old-Fashioned Banana Cake
• Banana Nut Muffins
• Home-Style Bread Loaf
• Irish Soda Bread with Currants

Print

Old-Fashioned Banana Bread

Course Breakfast

Cuisine American

Keyword banana recipes, bread, quickbread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 10

Author Apryl Niksch

Equipment

• mixing bowl
• whisk
• measuring cups and spoons
• liquid measuring cup
• Loaf Pan 9 ½"
• mini food chopper

Ingredients

DRY INGREDIENTS

• 1 ¾ c. unbleached flour
• 1 T. cornstarch
• 2 tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• ½ tsp. salt

WET INGREDIENTS

• ⅓ c. butter slightly melted
• 1 ½ c. bananas (brown speckled) mashed
• 1 c. sugar
• ⅓ c. brown sugar
• 2 eggs
• 2 T. oil
• ⅓ c. buttermilk or milk
• 1 ½ tsp. vanilla

MIX-INS

• ½ c. walnuts or pecans (optional) chopped

Instructions

PREP

• Gather your equipment. Preheat oven to 350°.
• Lightly grease loaf pan on the bottom and sides 2/3 of the way up.
• Peel and mash bananas and set aside. Chop the nuts and set aside.

MAKE BATTER

• Place butter, oil, sugar, brown sugar, buttermilk, eggs, vanilla and mix together.
• Add mashed banana and nuts and mix until just combined.
• If time allows, let batter rest in bowl 10 minutes.
• Scoop batter into loaf pan. Sprinkle the top with course sanding sugar or addtional chopped nuts.

BAKE

• Bake at 375° for 10 minutes. Reduce oven to 350° and bake an additional 40-50 minutes. Let cool, slice and store in air-tight container.

More bread recipes

Leave a comment below and let me know how it turned out for you!

FOLLOW US ON SOCIAL! Stay connected with us for more vintage recipes baked modern!

Pinterest

Facebook

Instagram

This post may contain affiliate links, which means we may receive a commission, at no cost to you, if you make a purchase through a link. Please see our full disclosure for further information.

The post Old-Fashioned Banana Bread appeared first on Vintage Baked Modern.

Table of contents

• Dry Ingredients
• Wet Ingredients
• Make your own Ingredients
• Storage
• Related Recipes
• More muffin recipes
• Vintage Cookbooks

These Banana Nut Muffins are moist, tender, and tangy from the buttermilk, with warm spices and walnuts for some added texture. I’ve given this old-fashioned 1960’s recipe a modern update making them simple and easy for breakfast, a Sunday brunch table, or a mid-afternoon snack with a cup of coffee.

My vintage inspiration.

This vintage recipe inspiration is from one of my favorite cookbooks, America Cooks (The General Federation of Women’s Clubs Cookbook (1967), guides home cooks with simple recipes for cooking and baking. This cookbook is an eclectic collection of recipes from women’s service organizations around the United States. The General Federation of Women’s Clubs (GFWC) was founded in 1890, with its main mission to better the community through volunteer efforts.

How I baked it modern: replaced the shortening with oil, used a combination of both white and brown sugar, added warm spices like cinnamon and nutmeg, and some vanilla, and added nuts to enhance taste and texture.

Also from the book Irish soda bread with currants

Dry Ingredients

• Flour: Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Baking powder: Baking powder is a leavening agent that contains both cream of tarter for the acid, plus baking soda for the base. It helps your baked goods rise and gives them light, airy texture. Be sure to use a double-acting aluminum-free baking powder, as those that contain aluminum can give your baked goods a bitter aftertaste.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• salt: Pink salt is a natural, unrefined salt rich in essential minerals and nutrients. Use a fine-ground salt in baked goods for even distribution and balanced flavor.
• cinnamon: Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
• nutmeg: Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.

Wet Ingredients

• canola oil: Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
• sugar: Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• brown sugar: Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses and dark brown sugar has 6.5%, giving it more robust flavor.
• buttermilk: Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• eggs: Eggs are important in baking because they lend natural leavening, provide moisture, and add structure through their protein.
• vanilla extract: Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
• bananas: Bananas are a tropical fruit grown on plants, often mistaken for trees. As they ripen, bananas develop more natural sugars, making them sweeter. It’s best to use them at the brown-speckled stage, as green bananas are unripe. 
• walnuts: Walnuts are the seeds of Juglans trees that are found inside a hard, thick shell that must be cracked open to eat. There are two varieties, the English walnut commonly eaten raw, and the black walnut which has a stronger flavor and often used in savory dishes.

Make your own Ingredients

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 ounces of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage

Baked Muffins: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Unbaked batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.

Print

Old-Fashioned Banana Nut Muffins

Course Dessert

Cuisine American

Keyword #breakfast, muffins

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 12

Equipment

• mixing bowl
• whisk
• liquid measuring cup
• measuring cups and spoons
• mini food processor
• muffin pan
• muffin liners

Ingredients

DRY INGREDIENTS

• 1 ¾ c. flour
• 1 T. cornstarch
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• ½ tsp. cinnamon
• ¼ tsp. nutmeg

WET INGREDIENTS

• ½ c. oil
• ⅔ c. sugar
• ¼ c. brown sugar
• 2 eggs
• ¼ c. buttermilk or milk
• 1 c. mashed banana (about 1-2 bananas)
• 1 tsp. vanilla

MIX-INS

• ¾ c. nuts (walnuts or pecans). Reserve 1/4 c. for muffin tops chopped

Instructions

PREP

• Pre-heat oven to 375°. Line muffin pan with muffin liners, or spray with non-stick spray.
• Mash bananas in a separate bowl and set aside. Chop walnuts if necessary and set aside.

MAKE BATTER

• Whisk together dry ingredients in mixing bowl.
• Add wet ingredients: oil, sugar, brown sugar, buttermilk, eggs, mashed banana, and vanilla and mix well.
• Scoop batter into muffin liners ¾ full. Sprinkle muffin tops with chopped nuts.

BAKE

• Bake at 375° for 10 minutes. Reduce oven to 350° and bake an additional 13-15 minutes until center is firm to touch. (oven time may vary). Let cool and store in air-tight container.

Related Recipes

• Old-Fashioned Banana Bread
• Old-Fashioned Banana Cake
• Blueberry Peach Crumble Muffins
• Pumpkin Spice Muffins
• Lord Baltimore Cake

More muffin recipes

Vintage Cookbooks

Tried this recipe? Leave a comment below!

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This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Banana Nut Muffins appeared first on Vintage Baked Modern.

Table of contents

• Ingredient Notes
• How to make Banana Cake
• FAQ’s
• Storage
• How to decorate vintage cakes
• Dietary Substitutions
• Related Recipes
• More vintage cakes
• 1960’s cookbooks

This Old-Fashioned Banana Cake is everything a banana cake should be: soft, tender layers with a hint of warm spice and a tangy, simple cream cheese frosting. Simple enough for a weeknight, yet beautiful enough to dress up on a cake stand for Sunday dinner, and the perfect way to use up those overripe brown bananas on your counter.

My vintage recipe inspiration comes from a Banana Cake recipe from my well-worn copy of “The Fannie Farmer Cookbook (1965).” Using my Vintage Baked Modern approach, I modified the original recipe to bring it up to modern baking methods: used a combination of butter and oil keeps the crumb moist without losing that rich, buttery flavor, added buttermilk for tang and tenderness, and whipped the egg whites separately to give the layers a lighter, more delicate texture.

The result is a soft, from-scratch banana cake with old-fashioned flavor and a few modern baker’s tricks that guarantee it comes out right every time.

Ingredient Notes

I always use all-natural ingredients as the foundation of my bakery business and blog. When I can’t find them, I make them from scratch.

Bananas: Look for bananas with plenty of brown spots to lend the most natural sweetness and moisture.

Butter + oil: Use a combination of both – butter for flavor, and oil to keep the crumb moist. Use a mild oil such as canola or ‘extra light’ extra virgin olive oil so that it doesn’t overpower the flavor of the cake.

Buttermilk: Adds tang and tenderness you won’t get from regular milk. When purchasing buttermilk, look for simple ingredients such as “cultured milk” on the label as some brands can be loaded with stabilizers and starches.

Egg whites: Whipping the egg whites separately and folding them in gives the layers a lighter, more delicate texture.

Vanilla: Look for a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.

Cream cheese: Use full-fat brick cream cheese, the whipped or spreadable varieties contain liquid and other additives, and will make your frosting too soft to hold its shape.

How to make Banana Cake

Step #1:

PREP

Preheat oven to 350°F.
Spray three 8″ cake pans with cooking spray and dust lightly with flour.
Whisk dry ingredients together in a bowl and set aside.
Mash bananas and set aside.
Separate eggs, add the whites to your mixer bowl. Whip egg whites to stiff peaks, then transfer to a separate bowl and set aside.

Step #2:

Cream butter and sugar together until light and fluffy.
Add egg yolks and vanilla and mix to combine.
Add the dry ingredients and mix, then add the buttermilk and mix until just combined.
Fold in the whipped egg whites in by hand — or you’ll lose the lift.

Step #3:

Divide batter evenly between prepared pans, filling each no more than ⅔ full.
Bake at 350°F for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Place cookie sheets over cake pans to lock in moisture.
Cool in pans for 10 minutes before turning out.

Step #4:

Beat cream cheese and butter together until light and fluffy.
Add confectioners’ sugar and vanilla and beat for about 5 minutes until smooth.

Step #5:

Run a knife or spatula around the edge of each pan to release, then turn layers out onto parchment paper.
Place the first layer on your cake plate and frost the top using an offset spatula or piping bag.
Add the second layer and repeat.
Place the third layer on top and apply a thin crumb coat over the top and sides.
Refrigerate for 10–15 minutes to set, then apply the final coat of frosting.
For the top coat, scoop dollops of frosting in the center and use a back-and-forth motion with your offset spatula to create soft swirls.

Step #6:

Use a simple garnish like fresh banana slices or pipe on the frosting.
Cover in air-tight container and leave on counter up to 3 days. To freeze, cover unfrosted cake layers in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

FAQ’s

Storage

Baked Cake: Cover in air-tight container and leave on counter up to 3 days.

To freeze, wrap unfrosted cake layers separately in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Unbaked Batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.

How to decorate vintage cakes

Keep your cake plate clean: Place 3 cut rectangular strips of wax paper along the edges of your cake.

Apply a crumb coat: Frost the top and the sides to seal in any loose crumbs. Put cake in the fridge to chill for about 10-15 minutes before adding the final coat of frosting.

To frost the top coat: Start by scooping dollops of frosting onto the top of the cake and push down the excess top frosting down onto the sides. Use a back-and-forth motion with an off-set spatula to create large swirls.

To add a spiral retro pattern:Start at the outer edge of the top and slowly spin your cake plate inward toward the center. For the sides, start at the bottom and spin upward.

Simple Garnish:To keep the look classic, finish with a simple garnish of whole or crushed nuts, sugared or fresh fruit, or a mini bouquet of fresh flowers.

Dietary Substitutions

For the past 13 years, I’ve owned an all-natural specialty food company, specializing in converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my professional baking background here.

Here are a few key tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container at room temperature for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternative flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Hydration: Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add 1 to 2 Tbsp of additional fat, such as butter or oil to improve moisture.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Country Crock unsalted vegan butter for best flavor and texture. For the cream cheese use Violife Cream Cheese.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: For each egg, add 1 tsp. baking soda to the batter and pour 1 Tbsp. white vinegar over it. Always add the vinegar last to preserve the leavening reaction.
• Fat: Add 1 to 2 Tbsp of additional fat like oil or vegan butter to compensate for the loss of moisture from the eggs and dairy.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 cup of sugar OR replace white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Fat: For every 1 cup of butter, use 3/4 c. heart-healthy oil (like extra-light olive) OR use 1/2 c. unsweetened applesauce plus a 1/2 c. oil for a lower-fat option.

Print

Old-Fashioned Banana Cake with Cream Cheese Frosting

Old-Fashioned Banana Cake is a tender, flavorful cake made with ripe bananas, a hint of spice, and topped with tangy cream cheese frosting.

Course Dessert

Cuisine American

Keyword 1960’s, cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 12

Author Apryl Niksch

Equipment

• mixer
• mixing bowl
• whisk
• measuring cups & spoons
• liquid measuring cup
• (3) 8" Cake Pans
• off-set spatula

Ingredients

DRY INGREDIENTS

• 2 ⅔ c. unbleached flour
• 2 T. cornstarch
• 2 ½ tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. salt

WET INGREDIENTS

• ½ c. butter room temp
• ½ c. oil canola or extra light olive oil
• 1 ⅔ c. sugar
• 2 c. bananas mashed
• 3 eggs (separate out whites)
• 1 c. buttermilk or sour cream
• 1 T. vanilla

FROSTING

• ½ c. butter room temp
• 8 oz. cream cheese room temp
• 3 c. confectioners' sugar
• 1 T. vanilla

Instructions

PREP

• Preheat oven to 350°. Prepare (3) 8” pans by spraying with cooking oil spray and flour lightly.
• Whisk together dry ingredients in bowl and set aside.
• Mash bananas and set aside.
• Separate eggs. Add egg whites to mixer and whip up the egg whites until stiff peak, remove from mixing bowl and set aside.

BATTER

• Add to mixer, the butter and sugar and cream together until light and fluffy.
• Add in the egg yolks and vanilla and mix .
• Add the dry ingredients and mix until just combined.
• Add the buttermilk and mix until just combined.
• Fold in the whipped egg whites and stir by hand into the cake batter.

BAKE

• Pour batter into greased cake pans up to 2/3 full.
• Bake at 350° for 35-40 minutes or until toothpick in center comes out clean.

FROSTING

• In a mixer, cream together cream cheese and butter until light and fluffy.
• Add confectioners' sugar and vanilla. Beat together about 5 minutes.

ASSEMBLE CAKE

• Slide a knife or spatula around cake to release from the sides. Turn cake out onto a piece of parchment paper.
• Place one layer on cake plate and frost using an off-set spatula or pipe frosting using a piping bag around the perimeter of the cake and then fill in the center. Repeat this and add second layer on top of the first layer and frost.
• Add the third cake layer and frost top layer and sides of the cake. Use a simple garnish like banana slices or pipe on the frosting.

Related Recipes

• Sourdough Banana Bread
• Old-Fashioned Banana Bread
• Banana Nut Muffins
• Sourdough Strawberry Banana Muffins
• Pumpkin Bars Recipe

More vintage cakes

1960’s cookbooks

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This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

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