Nutty Banana Cake Recipe

4.5 9 13
Nutty Banana Cake Recipe
Nutty Banana Cake Recipe photo by Taste of Home
Publisher Photo

Nutty Banana Cake Recipe

Read Reviews
4.5 9 13
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
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 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 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 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.
Originally published as Banana Nut Cake in Taste of Home December/January 2007, p30

Nutritional Facts

1 piece: 608 calories, 36g fat (14g saturated fat), 103mg cholesterol, 476mg sodium, 70g carbohydrate (51g sugars, 3g fiber), 6g protein.

  • 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
  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

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Reviews forNutty Banana Cake

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2124arizona User ID: 845443 268818
Reviewed Jul. 1, 2017

"This nutty banana cake is sooo good. We made it for gifts one Christmas!! We love it!!"

MY REVIEW
BrownieQueen2 User ID: 1836231 264582
Reviewed Apr. 12, 2017

"Banana cake is one of my favorites so I have tried many recipes over the years. This is one of the best and it is easy & fast to make! I added 4 oz. of cream cheese to the frosting and adjusted the milk to make the right consistency for the frosting."

MY REVIEW
CookerBee User ID: 1996374 248174
Reviewed May. 13, 2016

"This cake was quite good. I was only surprised at the calorie amount. To compensate for that. I cut the amount of icing in half and just used 1/4 cup of pecan pieces in the icing. I also left out the pecans in the cake. They were not needed. The banana cake made a nice soft flavorful cake. I then baked it in a 9" pan and cut into 16 instead of 9 servings. I would make this again for company. Thank you so much."

MY REVIEW
AustinCFoster User ID: 5165165 94179
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
crae773 User ID: 3613939 147460
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
Worshipguy User ID: 6391761 94117
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
smr203 User ID: 6536829 116562
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
tommypoo User ID: 1263135 66770
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."

MY REVIEW
gapeach55 User ID: 3484408 94178
Reviewed Feb. 21, 2009

"Looks and sounds so yummy, I'm printing this one out."

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