Banana Nut Cake

Name: Banana Nut Cake
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Yield: 1 9-inch 2-layer cake
Ingredients: 2 eggs; 1 teaspoon baking soda; 4 tablespoons buttermilk; ½ cup butter; 1 ½ cups white sugar; 1 teaspoon vanilla extract; 1 ½ cups all-purpose flour; 3 ripe bananas, mashed; 1 cup chopped pecans; 3 tablespoons butter, softened; 2 cups confectioners' sugar; 3 tablespoons heavy whipping cream; ¼ cup pecan halves, or to taste

Rating: 4.69 stars

65 Ratings
70 Reviews
15 Photos

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

By Suzanne Stull

Gallery

Recipe Summary test

prep:

30 mins

cook:

30 mins

additional:

2 hrs

total:

3 hrs

Servings:

Yield:

1 9-inch 2-layer cake

Nutrition Info

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

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Step 2
Separate the eggs and set aside.
Step 3
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.
Step 4
Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.
Step 5
Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans.
Step 6
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

Per Serving:

457 calories; protein 4.4g; carbohydrates 65.6g; fat 21.2g; cholesterol 64.3mg; sodium 199mg. Full Nutrition

Reviews (70)

Read More Reviews

65 Ratings

5 star values: 50
4 star values: 13
3 star values: 0
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

EdnaC3

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

Helpful

(73)

KRANEY

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

Helpful

(50)

Ashley Schulte

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

Helpful

(31)

naples34102

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

Helpful

(27)

DANASCAKES

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

Helpful

(21)

MHENSON

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

Helpful

(17)

cappell78

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

Helpful

(13)

DIGIGIRL

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

Helpful

(10)

SusieQ

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

Helpful

(10)

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All Reviews for Banana Nut Cake

- of Reviews

Banana Nut Cake

Servings Per Recipe: 12
Calories: 457.1

% Daily Value *

protein: 9 %

carbohydrates: 21 %

dietary fiber: 9 %

sugars:

fat: 33 %

saturated fat: 43 %

cholesterol: 21 %

vitamin a iu: 9 %

niacin equivalents: 16 %

vitamin b6: 10 %

vitamin c: 5 %

folate: 10 %

calcium: 3 %

iron: 7 %

magnesium: 10 %

potassium: 6 %

sodium: 8 %

thiamin: 22 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Banana Nut Cake

1 of 70

All Reviews

EdnaC3

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.

Helpful

(73)

KRANEY

02/10/2006

Helpful

(50)

Ashley Schulte

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.

Helpful

(31)

naples34102

10/05/2010

Helpful

(27)

DANASCAKES

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!

Helpful

(21)

MHENSON