Menu
Banana Nut Cake Banana Nut Cake
Banana and Nut Cake Banana and Nut Cake
Banana Cake Banana Cake
Banana Nut Layer Cake Banana Nut Layer Cake
Banana Nut Fruitcake Banana Nut Fruitcake
Banana Snack Cake Banana Snack Cake
Banana Chocolate Cake Banana Chocolate Cake
Banana Coconut Cake Banana Coconut Cake
Peanut Butter Banana Cake Peanut Butter Banana Cake
Banana Spice Cake Banana Spice Cake
Banana Pudding Cake Banana Pudding Cake
Banana-Nut Bundt Cake Banana-Nut Bundt Cake
Banana Coffee Cake Banana Coffee Cake
Potluck Banana Cake Potluck Banana Cake
Banana-Nut Waffle Cake Banana-Nut Waffle Cake
Banana Nut Cupcakes Banana Nut Cupcakes
Banana Fudge Cake Banana Fudge Cake
Banana Chiffon Cake Banana Chiffon Cake
Nutty Bananas Nutty Bananas
Banana Chip Cake Banana Chip Cake

Nutty Banana Cake

9 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

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

Makes

9 servings

Updated: Sep. 23, 2022
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
Nutty Banana Cake
Nutty Banana Cake Recipe photo by Taste of Home
Next Recipe

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

  1. 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.
  2. Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. 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.

Nutrition Facts

1 piece: 608 calories, 36g fat (14g saturated fat), 103mg cholesterol, 476mg sodium, 70g carbohydrate (51g sugars, 3g fiber), 6g protein.