Print Options

Back to Banana Pecan Torte >

Include these items:

Select reviews >

Taste of Home Logo

Banana Pecan Torte

 Banana Pecan Torte
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.
12-16 ServingsPrep: 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 McCormick® Pure 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 McCormick® Pure 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

2 of 2

Banana Pecan Torte (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 623 calories, 29 g fat (15 g saturated fat), 115 mg cholesterol, 509 mg sodium, 87 g carbohydrate, 2 g fiber, 7 g protein.