So Banana Nut Cake

  • Yield 16 servings

"This cake is the favorite of all the family. I've had the recipe about 40 years. I bake it for Christmas, all birthdays, and in between. It was also made as a groom's cake for the wedding of one of our sons."


1/2 cup shortening
1 1/2 cups sugar
2 eggs, beaten
1/4 cup whole buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 ripe medium bananas, mashed (1 cup)
1 teaspoon vanilla extract
1 cup chopped pecans
3 cups sugar
3 ripe medium bananas, mashed (1 1/2 cups)
3 eggs, beaten
1 cup chopped pecans


  1. Preheat the oven to 350F. Grease three 8-inch cake pans and line with wax paper.
  2. To prepare the cake, combine the shortening and sugar. Beat at medium speed with a mixer until smooth and creamy. Add the eggs and buttermilk; beat well.
  3. Combine the flour, baking powder, baking soda, and salt; stir until well blended. Add the flour mixture to the buttermilk mixture; beat until smooth, scraping the sides of the bowl as needed. Add the bananas and vanilla; beat well. Stir in the pecans.
  4. Pour equal amounts of the batter, about 1 1/2 cups, into each of the prepared pans. Bake 20 to 25 minutes, until cake springs back when touched.
  5. To prepare the icing, combine the sugar, 3 mashed bananas, and the eggs in a large saucepan. Cook over medium-low heat for 5 minutes, until slightly thickened, stirring constantly. Continue cooking for 25 minutes, until thick and brown, stirring occasionally. Stir in the pecans.
  6. To assemble, place one layer on a serving plate, top with about 3/4 cup of the hot banana mixture and spread evenly over the top of the cake. Repeat with the second layer. Top with the remaining layer and frosting. Refrigerate overnight before serving.

Recipe by Betsy Pickle, Eustace, Texas



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