Banana Pecan Torte Recipe

5 2 3
Banana Pecan Torte Recipe
Banana Pecan Torte Recipe photo by Taste of Home
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Banana Pecan Torte Recipe

Read Reviews
5 2 3
Publisher Photo
The state tree of Texas is the pecan tree, so this recipe definitely represents my area. A friend shared the recipe with me. It's been in her family for years and years.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 eggs
  • 2 cups mashed ripe bananas (about 3 to 4 medium)
  • 2 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 cup chopped pecans, toasted
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Toasted chopped pecans

Directions

In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda and salt;; add to creamed mixture alternately with buttermilk. Stir in pecans.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes; remove to wire racks to cool completely.
For the frosting, beat cream cheese, butter and sugar in a small bowl. Add vanilla. Spread between layers and over top of cake. Sprinkle with pecans. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Banana Pecan Torte in Country February/March 1999, p49

Nutritional Facts

1 slice: 623 calories, 29g fat (15g saturated fat), 115mg cholesterol, 509mg sodium, 87g carbohydrate (61g sugars, 2g fiber), 7g protein.

  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 eggs
  • 2 cups mashed ripe bananas (about 3 to 4 medium)
  • 2 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 cup chopped pecans, toasted
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Toasted chopped pecans
  1. In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda and salt;; add to creamed mixture alternately with buttermilk. Stir in pecans.
  2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes; remove to wire racks to cool completely.
  3. For the frosting, beat cream cheese, butter and sugar in a small bowl. Add vanilla. Spread between layers and over top of cake. Sprinkle with pecans. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Banana Pecan Torte in Country February/March 1999, p49

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MY REVIEW
BrendaKae User ID: 4805143 28358
Reviewed Sep. 4, 2011

"Great moist and flavorful cake. Compliments every time."

MY REVIEW
jesser3030 User ID: 4783146 50948
Reviewed Jan. 11, 2010

"One of my most requested dishes at the holidays. The absolutely only thing I do differently is to make extra frosting. My family LOVES it! I even made it for the groom's cake at my wedding. It is elegant enough to WOW and every crumb was eaten."

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