Barb's Banana Nut Cake

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.

Prep Time

10

Minutes

Total Time

1:15

Hr:Mins

Makes

16

Servings

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
  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.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Makes great bars - wrap individual servings in plastic wrap for great snacks.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.