Banana Wafer Cake
This Banana Wafer Cake blends ripe bananas, crushed Nilla wafers, butter, and pecans into a moist, flavorful cake that surprises with every bite. A unique twist on banana cake with no traditional flour required.
10 Servings
Ingredients
- 1⅓ cups granulated sugar
- ¾ cup unsalted butter softened
- 5 large eggs
- 2 large ripe bananas mashed
- 1 11 oz box Nilla wafers, finely crushed
- 1 cup pecans roughly chopped
Instructions
Preheat and Prepare Pan:
- Preheat the oven to 350°F (175°C). Generously grease a 10-inch Bundt pan, ensuring all crevices are well-coated to prevent sticking.
Cream Butter, Sugar, and Eggs:
- In a large mixing bowl, combine the softened butter and granulated sugar. Mix until light and fluffy. Add the eggs one at a time, beating well after each addition.
Incorporate Bananas:
- Stir in the mashed bananas until the mixture is fully combined and smooth.
Add Dry Ingredients:
- Gently fold in the finely crushed Nilla wafers and chopped pecans until just incorporated. The batter will be thick and slightly coarse in texture due to the wafers.
Bake the Cake:
- Transfer the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Release:
- Allow the cake to cool in the pan for 10 to 15 minutes. Carefully run a knife along the edges to loosen, then invert onto a serving plate. Let the cake cool completely before slicing and serving.
Notes
To make this cake gluten-free, substitute the traditional Nilla wafers with a gluten-free vanilla wafer alternative. Ensure the replacement wafers are finely crushed to match the texture and absorbency of the original version. Verify all other ingredients, especially the pecans and baking extracts (if using), are labeled gluten-free to avoid cross-contamination.