A very old banana nut cake recipe which has been handed down through my family.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Icing

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

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  • 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.

Nutrition Facts

457 calories; 21.2 g total fat; 64 mg cholesterol; 199 mg sodium. 65.6 g carbohydrates; 4.4 g protein; Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/23/2006
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. Read More
(71)

Most helpful critical review

Rating: 1 stars
10/10/2006
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 minutes at 350 and the cupcakes were very dark on the top and didn't rise very much. All of my ingredients were fresh (except for the slightly overripe bananas) so I know it wasn't that. I didn't overbeat so it wasn't that either. The egg whites were folded in gently so eliminate that as well. I do know that 1 1/2 cups of sugar to only 1/2 cup of butter is not the right ratio. The mixture didn't cream properly; it stayed somewhat dry and crumbly even after beating on high on my kitchenaid for about 5 minutes. The cupcakes weren't at all cakelike; they were chewy and greasy (it even soaked through the paper liners to the pans). Maybe this recipe is good when baked in a 9" round but not as cupcakes. I'm really sorry but I'll be sticking with my favorite banana nut muffin recipe when I have bananas "on the edge"! Read More
(17)
59 Ratings
  • 5 star values: 46
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/23/2006
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. Read More
(71)
Rating: 5 stars
07/23/2006
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. Read More
(71)
Rating: 5 stars
02/10/2006
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 melted butter or margarine 16 oz. box of powdered sugar 1 mashed banana 1/2 cup chopped pecans. Cream butter until fluffy gradually add powdered sugar and beat well. Beat in mashed banana. Stir in pecans. WOW! The cake looks so impressive with pecan halves pressed on the top outer layer too. Thanks for the recipe! Read More
(48)
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Rating: 5 stars
05/06/2007
Very very good cake I made this with whipped cream cream cheese frosting also on this site and used walnuts. It was delicous. Read More
(31)
Rating: 4 stars
10/05/2010
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. After it baked I was disappointed in how thin the layers were and at this point I gave serious consideration to cutting my losses and not bothering to frost it as it was not going to be the tall magnificent layer cake that I had envisioned. Removing the layers from the pans and finding them sticky only made matters worse. Even so I decided to go ahead with the frosting plans. One taste of this and everything I had assumed I'd be negatively saying about this recipe went right out the window. It is super moist almost too moist but rather that than too dry. And simply packed with banana flavor this cake is really decadently delicious. So why only four stars? I still believe something is off here. The cake is so moist it makes for a texture that simply doesn't look right. And had I known the layers would be SO thin I'd have made 1-1/2 times the recipe and still baked it in 2-9" round layer cake pans. Not as attractive a cake as I had hoped for but certainly as big on taste as I had hoped for. I chose not to use the nuts but except for that I strictly stuck to the recipe. These thin layers were baked in 23 minutes so watch baking time carefully. Read More
(27)
Rating: 5 stars
12/08/2003
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! Read More
(21)
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Rating: 1 stars
10/09/2006
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 minutes at 350 and the cupcakes were very dark on the top and didn't rise very much. All of my ingredients were fresh (except for the slightly overripe bananas) so I know it wasn't that. I didn't overbeat so it wasn't that either. The egg whites were folded in gently so eliminate that as well. I do know that 1 1/2 cups of sugar to only 1/2 cup of butter is not the right ratio. The mixture didn't cream properly; it stayed somewhat dry and crumbly even after beating on high on my kitchenaid for about 5 minutes. The cupcakes weren't at all cakelike; they were chewy and greasy (it even soaked through the paper liners to the pans). Maybe this recipe is good when baked in a 9" round but not as cupcakes. I'm really sorry but I'll be sticking with my favorite banana nut muffin recipe when I have bananas "on the edge"! Read More
(17)
Rating: 4 stars
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. Read More
(13)
Rating: 5 stars
02/18/2005
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 pan to work and everyone devoured it! Read More
(10)
Rating: 5 stars
03/03/2008
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's great the way it is! Read More
(10)