Banana Nut Cake with Banana Nut Frosting

  • Yield 16 servings

A moist, banana-pecan cake with a sugary banana-pecan icing

banananutcake_gc2

"This recipe was handed down through my family from my great-grandmother. I am the only one left who makes it for birthdays, so all the family members fight over it."

Ingredients

Cake:
2 1/4 cups sugar
3/4 cup solid vegetable shortening
1 1/2 cups mashed banana
3 eggs
1 1/2 teaspoons vanilla extract
3 cups flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 cup buttermilk
1 1/2 cups chopped pecans
Frosting:
2 mashed bananas
3 tablespoons butter, room temperature
2 cups confectioners' sugar
1 1/2 cups chopped pecans

Instructions

  1. Preheat oven to 350F. Spray three 9-inch cake pans with cooking spray.
  2. Cream sugar and shortening together with an electric mixer. Add mashed banana, eggs and vanilla. Mix well.
  3. In a small bowl, combine flour, salt, baking powder and baking soda. Add to banana mixture alternately with buttermilk. Beat 3 minutes on medium speed. Stir in pecans.
  4. Pour batter into pans. Bake 30 minutes.
  5. To make the frosting, beat together bananas, butter and confectioners’ sugar. Add additional confectioners’ sugar as needed to achieve spreading consistency. Stir in pecans.
  6. Spread frosting on top of one layer, top with cake layer, frost top of that layer, top with final layer and frost top and sides.

Recipe by Nina Grizzard, Los Cruces, N.M.

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