Banana Nut Layer Cake Recipe
Banana Nut Layer Cake Recipe photo by Taste of Home

Banana Nut Layer Cake Recipe

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"This cake is the top choice of the 'birthday child' in our family!" says Patsy Howard of Bakersfield, California.
TOTAL TIME: Prep: 35 min. + chilling Bake: 35 min. + cooling
MAKES:10-12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 35 min. + chilling Bake: 35 min. + cooling
MAKES: 10-12 servings


  • 1/2 cup shortening
  • 2 cups sugar
  • 1 egg plus 1 egg white
  • 1 cup buttermilk
  • 1 cup mashed ripe bananas
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • Pinch salt
  • 3/4 cup milk
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  • Confectioners' sugar

Nutritional Facts

1 serving (1 piece) equals 436 calories, 17 g fat (5 g saturated fat), 49 mg cholesterol, 396 mg sodium, 67 g carbohydrate, 1 g fiber, 6 g protein.


  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and egg white. Add the buttermilk, bananas and vanilla. Combine flour, baking soda and salt; stir into the creamed mixture. Stir in walnuts.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.
  3. For filling, in a small saucepan, melt butter and brown sugar over medium heat. In a small bowl, combine flour and salt with a small amount of milk until smooth. Gradually add the remaining milk. Stir in egg yolk. Add to brown sugar mixture. Cook and stir over medium heat for about 10 minutes or until thickened.
  4. Remove from the heat; add vanilla and nuts. Cool. Spread between cake layers. Dust with confectioners' sugar. Chill. Store in refrigerator. Yield: 10-12 servings.
Originally published as Banana Nut Layer Cake in Taste of Home October/November 1994, p67

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Reviewed Jun. 3, 2013

"Made for a family reunion this last weekend. Everyone loved it, was very moist also, but did not fall apart. Made it in 3-9 inch round pans. The filling was wonderful too, tasted much like german chocolate frosting, without the coconut. Could have eaten it by the spoonfuls. Yummy, and will make again, for sure."

Reviewed Oct. 29, 2009

"My family absolutly loves this cake--except they don't like nuts so I leave them out. Sometimes I double the filling just because it's soo good!"

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