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Nutty Banana Cake

 Nutty Banana Cake
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
9 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups King Arthur Unbleached 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

Directions

  • 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.
  • Pour into a greased 8-in. square baking dish. Bake at 350° for

2 of 2

Nutty Banana Cake (continued)

Directions (continued)

  • 30-35 minutes or until a toothpick inserted near the center comes
  • out clean. Cool on a wire rack.
  • 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.
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.