-
-
My review
Banana Nut Cake
Suzanne Stull
"A very old banana nut cake recipe which has been handed down through my family."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 457Original recipe yields 12 servings (1 -2 layer 9 inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- Separate the eggs and set aside.
- Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.
- Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans.
- To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5258 Ratings
-
-
-
-
-
Most helpful positive review
7/23/2006
cake is good and does not need frosting. I did everything as stated except I add only 1 cup of sugar and still tasted good and I also made it in a bundt pan.baked approx 40 min.
Most helpful critical review
10/9/2006
I don't know what went wrong, but I was not pleased with this recipe. The only changes I made were to omit the nuts and to bake as cupcakes, with paper liners. I baked for approximately 20 min...
Most helpful
Most positive
Least positive
Newest
7/23/2006
cake is good and does not need frosting. I did everything as stated except I add only 1 cup of sugar and still tasted good and I also made it in a bundt pan.baked approx 40 min.
1/28/2006
Wow, was this cake good!! This was the same recipe my mom had in her recipe file, except hers called for shortening. Now I have it online! I HIGHLY recommend the icing she uses: 1 stick melt...
5/6/2007
Very very good cake, I made this with whipped cream cream cheese frosting, also on this site, and used walnuts. It was delicous.
10/4/2010
All through the process of making this cake I had planned to rate it poorly. It is not a luxurious, silky batter, first of all. In fact, it's kind of curdly, which concerned me from the get-go...
7/19/2000
This cake tastes WONDERFUL! I did not make the icing because it was for a wedding cake. I also used this recipe to make petit fours. It is very moist and flavorful, I plan to use it many times!
10/9/2006
I don't know what went wrong, but I was not pleased with this recipe. The only changes I made were to omit the nuts and to bake as cupcakes, with paper liners. I baked for approximately 20 min...
12/31/2006
VERY GOOD AND EASY TO MAKE. USED A 9 X 13 PAN TO SVE TIME, ADDED CINNAMON AND NUTMEG TO MAKE IT SPICY. VERY GOOD WITH CREAM CHEESE ICING.
3/3/2008
This cake turned out fantastic! It is very moist and yummy. Instead of two pans, I made it in a bundt pan (it took 32 minutes to cook). Fabulous! And I don't think it needs any frosting - it...
2/18/2005
Very very tasty. I used regular milk because I didn't have buttermilk, and half walnuts and half pecans because that's what I had, and it still came out great. My boyfriend loved it. He took the...