Banana Nut Cake

Banana Nut Cake

44

"A very old banana nut cake recipe which has been handed down through my family."

Ingredients

1 h {{adjustedServings}} servings 457 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 65.6g
  • 21%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  2. Separate the eggs and set aside.
  3. Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.
  4. Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.
  5. Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans.
  6. To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired.
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Reviews

44
  1. 50 Ratings

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cake is good and does not need frosting. I did everything as stated except I add only 1 cup of sugar and still tasted good and I also made it in a bundt pan.baked approx 40 min.

Wow, was this cake good!! This was the same recipe my mom had in her recipe file, except hers called for shortening. Now I have it online! I HIGHLY recommend the icing she uses: 1 stick melt...

Very very good cake, I made this with whipped cream cream cheese frosting, also on this site, and used walnuts. It was delicous.