Banana Nut Cake Recipe

Banana Nut Cake Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

Sweet, buttery frosting and a sprinkling of chopped nuts top this yummy cake that's loaded with banana and pecan flavor. Serve it with a steaming cup of coffee...or a cold glass of milk. —Marlene Saunders, Lincoln, Nebraska

This recipe is:

Contest Winning

[X]

Rate Banana Nut Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Banana Nut Cake Recipe

Prep: 20 min. Bake: 30 min. + cooling

Yield: 9 Servings

20 30 50

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup mashed ripe banana
1/2 cup chopped pecans, toasted
BUTTER PECAN FROSTING:
1/2 cup butter, softened
1/4 cup 2% milk
1 teaspoon vanilla extract
Dash salt
2 to 2-1/2 cups confectioners' sugar
1 cup finely chopped pecans, toasted
Additional chopped pecans, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until combined. Fold in banana and pecans.
Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, cream butter until light and fluffy. Beat in the milk, vanilla, salt and enough confectioners' sugar to achieve spreading consistency. Stir in toasted pecans. Frost cake. Garnish with additional pecans if desired. Yield: 9 servings.

Nutritional Facts 1 serving (1 piece) equals 608 calories, 36 g fat (14 g saturated fat), 103 mg cholesterol, 476 mg sodium, 70 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Banana Nut Cake in Taste of Home December/January 2007, p30