Banana Nut Cake Recipe -
Banana Nut Cake Recipe
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Banana Nut Cake

Recipe by  

"A very old banana nut cake recipe which has been handed down through my family."

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Ingredients Edit and Save

Original recipe makes 1 -2 layer 9 inch cake Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  2. Separate the eggs and set aside.
  3. Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.
  4. Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.
  5. Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans.
  6. To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2006

cake is good and does not need frosting. I did everything as stated except I add only 1 cup of sugar and still tasted good and I also made it in a bundt pan.baked approx 40 min.

Most Helpful Critical Review
Oct 09, 2006

I don't know what went wrong, but I was not pleased with this recipe. The only changes I made were to omit the nuts and to bake as cupcakes, with paper liners. I baked for approximately 20 minutes at 350, and the cupcakes were very dark on the top and didn't rise very much. All of my ingredients were fresh (except for the slightly overripe bananas), so I know it wasn't that. I didn't overbeat, so it wasn't that either. The egg whites were folded in gently, so eliminate that as well. I do know that 1 1/2 cups of sugar to only 1/2 cup of butter is not the right ratio. The mixture didn't cream properly; it stayed somewhat dry and crumbly even after beating on high on my kitchenaid for about 5 minutes. The cupcakes weren't at all cakelike; they were chewy and greasy (it even soaked through the paper liners to the pans). Maybe this recipe is good when baked in a 9" round, but not as cupcakes. I'm really sorry, but I'll be sticking with my favorite banana nut muffin recipe when I have bananas "on the edge"!


50 Ratings

Feb 10, 2006

Wow, was this cake good!! This was the same recipe my mom had in her recipe file, except hers called for shortening. Now I have it online! I HIGHLY recommend the icing she uses: 1 stick melted butter or margarine, 16 oz. box of powdered sugar, 1 mashed banana, 1/2 cup chopped pecans. Cream butter until fluffy, gradually add powdered sugar, and beat well. Beat in mashed banana. Stir in pecans. WOW! The cake looks so impressive with pecan halves pressed on the top outer layer, too. Thanks for the recipe!

May 06, 2007

Very very good cake, I made this with whipped cream cream cheese frosting, also on this site, and used walnuts. It was delicous.

Oct 05, 2010

All through the process of making this cake I had planned to rate it poorly. It is not a luxurious, silky batter, first of all. In fact, it's kind of curdly, which concerned me from the get-go. After it baked I was disappointed in how thin the layers were, and at this point I gave serious consideration to cutting my losses and not bothering to frost it, as it was not going to be the tall, magnificent layer cake that I had envisioned. Removing the layers from the pans and finding them sticky only made matters worse. Even so, I decided to go ahead with the frosting plans. One taste of this and everything I had assumed I'd be negatively saying about this recipe went right out the window. It is super moist, almost too moist, but rather that than too dry. And simply packed with banana flavor, this cake is really, decadently delicious. So why only four stars? I still believe something is off here. The cake is so moist it makes for a texture that simply doesn't look right. And, had I known the layers would be SO thin, I'd have made 1-1/2 times the recipe and still baked it in 2-9" round layer cake pans. Not as attractive a cake as I had hoped for, but certainly as big on taste as I had hoped for. I chose not to use the nuts but except for that I strictly stuck to the recipe. These thin layers were baked in 23 minutes, so watch baking time carefully.

Dec 08, 2003

This cake tastes WONDERFUL! I did not make the icing because it was for a wedding cake. I also used this recipe to make petit fours. It is very moist and flavorful, I plan to use it many times!

Dec 31, 2006


Mar 03, 2008

This cake turned out fantastic! It is very moist and yummy. Instead of two pans, I made it in a bundt pan (it took 32 minutes to cook). Fabulous! And I don't think it needs any frosting - it's great the way it is!


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  • Calories
  • 457 kcal
  • 23%
  • Carbohydrates
  • 65.6 g
  • 21%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 199 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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