Banana Nut Cake

My favorite birthday cake is a Banana Nut Cake. I have special memories of my mother making a Banana Nut Cake for me and my twin sister on our birthday. It was not unusual for her to make it a week ahead and freeze it and then set it out the morning of our birthday and by that evening is was ready to eat. It would be so moist and delicious. This cake is made with ripe bananas and the icing is made with a ripe banana in a butter cream icing. To keep the tradition, on occasions my daughters and daughter-in-law have made this cake for me on my birthday and that is what has inspired me to share this recipe.


1 1/2cups sugar
1/2cup butter
2 eggs
4tablespoons buttermilk
1teaspoon vanilla
3 ripe bananas mashed
2cups flour
1teaspoon soda
1/2cup pecans chopped
Banana Nut Icing
1stick butter softened to room temperature
1 16 oz. box powered sugar
1 or 2 ripe bananas
1cup pecans chopped


  1. Preheat oven to 350F.
  2. In a mixer cream sugar and butter until fluffy. Add eggs, buttermilk, vanilla, and bananas, and mix together until smooth. Sift together flour and soda, and add to banana mixture, and beat until smooth. Stir in pecans and pour into two 8-inch cake pans that have been greased and floured. Bake for 25 to 30 minutes or until center springs back when touched. Let cool on a rack until cool to the tough. Ice cake with the recipe that follows.
  3. Banana Nut Icing: In a medium bowl cream butter and powered sugar until smooth. Add bananas and beat until smooth and creamy. Fold in pecans.

—Kay Little, Diana, Texas