Banana Nut Cake

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Banana Nut Cake


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup mashed ripe banana
  • 1/2 cup chopped pecans, toasted
Butter Pecan Frosting
  • 1/2 cup butter, softened
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Dash salt
  • 2-2 1/2 cups confectioners’ sugar
  • 1 cup finely chopped pecans, toasted
  • Additional chopped pecans, optional


  1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking soda and salt; add to creamed mixture, beating until combined. Fold in banana and pecans.

  2. Pour into a greased 8-inch square baking dish. Bake at 350 degrees for 30–35 minutes or until a toothpick inserted near the center comes out clean. Cool.

  3. In a bowl, cream butter. Beat in the milk, vanilla, salt and enough confectioners’ sugar to achieve spreading consistency. Stir in toasted pecans. Frost cake. Garnish with pecans if desired.



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