Banana-Nog Cake

Banana-Nog Cake

13
Amanda P 3

"Using two of our family's favorites, bananas and eggnog, I came up with this yummy cake! Very moist and flavorful!"
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 30 m servings 417 cals
Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 61.2g
  • 20%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
  2. Mix flour, baking soda, and salt together in a large bowl. Beat margarine and white sugar together in a separate bowl until light and fluffy. Beat in eggs, one at a time, until fully incorporated; stir in 2 teaspoons vanilla extract. Stir butter mixture into flour mixture, alternating with eggnog, until well combined. Fold in bananas. Pour batter into prepared pan.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Remove from oven and cool on a wire rack, about 1 hour.
  4. Beat butter and cream cheese together in a bowl until creamy and smooth; beat in 1 teaspoon vanilla extract. Add confectioners' sugar; beat on medium-low speed with an electric hand mixer until combined. Spread frosting onto cooled cake.

Reviews

13

Please bake this at 325 degrees for 50-60 minutes!

Made this cake tonight. I am a novice cook and followed the directions exactly as written. The cake was done in one hour and came out perfectly. The house smells as delicious as this cake tastes!

I made this for the first time today, and this is my new favorite cake!! Of course I made some changes...but nothing major. I didn't have any eggnog so I had to make my own. I added spiced rum t...

I made this cake exactly as written. Bake at 275 degrees for one hour. At the end of the hour it was not close to being done, so I turned the oven up to 325 and baked another 8 minutes. Each ov...

I was looking for a recipe to use up the after Christmas eggnog and came across this one. Boy, this exceeded our expectations! It was moist and landed an amazing flavor from the eggnog. I'll ...

Just like most reviewers, I was happy to find a way to use up my eggnog, the flavor of which was not very discernible. The cake was like a very sweet banana bread. It puffed up a lot in the oven...

I rated this five stars because it was so easy and tasty. I was searching for a recipe to utilize our leftover holiday eggnog, and found this. My six year old and I made this cake and brought it...

I made the cake part of this recipe for a party tonight! It was a huge success - many compliments. I used a storebought cream cheese frosting instead of the one described here, though.

This was delicious!!- I used whole wheat pastry flour and added some cocunut oil with the butter-- took this to my daughters Bible Study and everyone loved it!!!!!