Banana-Pecan Sheet Cake Recipe

5 1 1
Banana-Pecan Sheet Cake Recipe
Banana-Pecan Sheet Cake Recipe photo by Taste of Home
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Banana-Pecan Sheet Cake Recipe

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5 1 1
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A dear friend of mine gave me this recipe, and I make it often, especially for potlucks. Sometimes I make it ahead, freeze the cake and then frost it before the party. —Merrill Powers, Spearville, Kansas
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-2/3 cups sugar
  • 2 large eggs
  • 1-1/2 cups mashed ripe bananas
  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2/3 cup buttermilk
  • 1/2 cup chopped pecans
  • FROSTING:
  • 1/3 cup butter, softened
  • 3 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 3 to 4 tablespoons fat-free milk
  • 1/3 cup finely chopped pecans, toasted

Directions

Preheat oven to 350°. Coat a 15x10x1-in. baking pan with cooking spray.
In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add bananas, mixing well (mixture will appear curdled).
In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with buttermilk, beating well after each addition. Fold in pecans.
Transfer to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
For frosting, in a large bowl, combine butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost cake. Sprinkle with toasted pecans. Yield: 24 servings.
Originally published as Banana-Pecan Sheet Cake in Healthy Cooking Annual Recipes Annual 2015, p222

Nutritional Facts

1 piece: 267 calories, 10g fat (4g saturated fat), 35mg cholesterol, 240mg sodium, 43g carbohydrate (31g sugars, 1g fiber), 3g protein.

  • 1/2 cup butter, softened
  • 1-2/3 cups sugar
  • 2 large eggs
  • 1-1/2 cups mashed ripe bananas
  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2/3 cup buttermilk
  • 1/2 cup chopped pecans
  • FROSTING:
  • 1/3 cup butter, softened
  • 3 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 3 to 4 tablespoons fat-free milk
  • 1/3 cup finely chopped pecans, toasted
  1. Preheat oven to 350°. Coat a 15x10x1-in. baking pan with cooking spray.
  2. In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add bananas, mixing well (mixture will appear curdled).
  3. In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with buttermilk, beating well after each addition. Fold in pecans.
  4. Transfer to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  5. For frosting, in a large bowl, combine butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost cake. Sprinkle with toasted pecans. Yield: 24 servings.
Originally published as Banana-Pecan Sheet Cake in Healthy Cooking Annual Recipes Annual 2015, p222

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Carolyn User ID: 8464477 254015
Reviewed Sep. 12, 2016

"My husband loved this recipe! I will definitely be making this again"

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