Banana Cake That Travels

  • Yield: 16 servings

"I found this recipe years ago in the newspaper. I have made it a lot for potlucks. People always ask me for the recipe. I hope your readers like it too."


2medium ripe bananas, mashed
1cup all-purpose flour
3/4cup chopped walnuts
2/3cup sugar
1/4cup cornstarch
1/3cup vegetable oil
1 egg, slightly beaten
1tablespoon orange juice
1teaspoon baking soda
1teaspoon vanilla
1/4teaspoon salt
1/3cup soft butter
1 1/2cups powdered sugar
1tablespoon orange juice
1tablespoon grated orange peel
1teaspoon baking soda
1teaspoon vanilla
1/4teaspoon salt


  1. Preheat oven to 350F.
  2. Mix dry ingredients. Stir in remaining ingredients.
  3. Pour into greased and floured 8-inch square baking pan.
  4. Bake 30 minutes or until toothpick comes out clean when poked into cake’s center. Set aside to cool before icing.
  5. Combine all ingredients, mix until fluffy, and spread on cake.

Recipe by Catherine Gant, Prescott, Ariz.

Nutritional Info *per serving

  • Glycemic Load 12
  • Calories 390
  • Fat 20g
  • Saturated Fat 5g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 4g
  • Cholesterol 35mg
  • Sodium 430mg
  • Potassium 150mg
  • Carbohydrate 51g
  • Fiber 2g
  • Sugars 35g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 8%
  • Calcium 2%
  • Iron 6%