Banana Nut Cake Recipe

Name: Banana Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. shortening; 3 eggs; 1/2 c. buttermilk; 1 tsp. vanilla; 2 tsp. baking powder; 1/2 c. chopped pecans (in 2 Tbsp. flour); 1 1/2 c. sugar; 1/2 tsp. soda; 1 c. mashed bananas; 1 tsp. salt; 2 c. sifted flour

Servings: persons

1/2 c. shortening
3 eggs
1/2 c. buttermilk
1 tsp. vanilla
2 tsp. baking powder
1/2 c. chopped pecans (in 2 Tbsp. flour)
1 1/2 c. sugar
1/2 tsp. soda
1 c. mashed bananas
1 tsp. salt
2 c. sifted flour

1
Cream shortening and sugar; add eggs, one at a time.
2
Beat well after each addition.
3
Dissolve soda in buttermilk.
4
Add buttermilk, bananas and vanilla.
5
Sift together remaining dry ingredients; add to banana mixture.
6
Beat at medium speed until well blended.
7
Fold in floured nuts.
8
Spread batter evenly in two well oiled and floured 9-inch cake pans.
9
Bake in a 350u00b0 oven for 30 minutes.
10
When cool, spread Banana Nut Frosting between layers and over top and sides.

1374

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. shortening, 3 eggs, 1/2 c. buttermilk, 1 tsp. vanilla, and more.

Yes, Banana Nut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Nut Cake

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