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Nutty Banana Cake Recipe
Nutty Banana Cake Recipe photo by Taste of Home

Nutty Banana Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 9 servings

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

Nutritional Facts

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

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 near 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. Yield: 9 servings.
Originally published as Banana Nut Cake in Taste of Home December/January 2007, p30

Nutritional Facts

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

Reviews for Nutty Banana Cake

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Sep. 1, 2014

"Cake was soooo good. I put a bit more pecans in, and the frozen ripe banana I had was perhaps a bit large, so I baked for 40 minutes with foil over the last 10 to prevent over browning. It came out perfectly done. I used a cream cheese frosting from Skinnytaste without any of the butter, and I swear you wouldn't miss it once it's on the cake. Saved a bunch of calories!"

MY REVIEW
Reviewed Jun. 20, 2013

"This is just like banana bread* so tasty, and delicious! have made over 4 times now... a great recipe"

MY REVIEW
Reviewed Jul. 14, 2012

"I loved all the pecans, but the frosting was very sweet so next time I'll add the confectioners' sugar 1/2 cup at a time."

MY REVIEW
Reviewed May. 24, 2012

"It was moist and had great flavor. I put cream cheese frosting on ours. That added to the flavor."

MY REVIEW
Reviewed Oct. 20, 2009

"This was great, except I used 3/4 t vanilla extact and 1/4 banana extract for the frosting, and got a rave review from coworkers. There was enough nuts in the frosting and cake to not add to the top, even though it looks nice."

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