Barb's Banana Nut Cake

Perfect for a warm breakfast or to take along to a potluck, this banana nut cake recipe is moist and uses items already in your pantry. Can be made 1-2 days ahead of time.

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

f8f01c0f-ea09-4eb9-83dd-5b08b03489fd

Member Recipe By lborgen

Prep Time 10 min
Total Time 1 hr 15 min
Servings 16

Ingredients

1 1/2: cups sugar

2: cups Gold Medal All Purpose Flour

1/2: cup butter

4: tablespoon buttermilk

2: eggs

1: teaspoon vanilla

4: ripe bananas, mashed (mash 1 separately for topping)

1 1/2: cups chopped pecans

1: teaspoon baking soda

1/4: pound butter (for topping)

1: pound powdered sugar

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Cream sugar and 1/2 cup of butter. Add eggs and 3 of the mashed bananas. Mix well.
2 Sift in the soda and flour, alternating with buttermilk.
3 Add vanilla and 1/2 cup of pecans, reserving the rest of the pecans for the topping.
4 Bake in greased, floured cake angel food or fluted baking pan at 350 for one hour.
5 While cake is baking, combine 1/4 pound of butter, powdered sugar, pecans and remaining bananas. Once cake is cooled, spread on top. Serve immediately, or store in tightly covered pan.