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 cups Shortening; 1-1/2 cup Sugar; 2 whole Eggs; 2 cups All-purpose Flour; 1 teaspoon Baking Soda; 1/4 teaspoons Salt; 1/4 cups Buttermilk; 1 cup Mashed Bananas (about 2 Bananas); 1/2 cups Chopped Nuts (I Like Pecans); 1 teaspoon Vanilla

Servings: persons

1/2 cups Shortening
1-1/2 cup Sugar
2 whole Eggs
2 cups All-purpose Flour
1 teaspoon Baking Soda
1/4 teaspoons Salt
1/4 cups Buttermilk
1 cup Mashed Bananas (about 2 Bananas)
1/2 cups Chopped Nuts (I Like Pecans)
1 teaspoon Vanilla

1
Cream the shortening and sugar together in a mixing bowl. Add the eggs and beat well.
2
In another bowl, sift the dry ingredients (flour, soda and salt) together. Then add the dry ingredients alternately with the buttermilk into the creamed mixture.
3
Add the bananas, nuts, and vanilla and mix to combine.
4
Pour the batter into 2 greased and floured round cake pans and bake at 350 degrees F for 30 minutes. Cool on cake racks.
5
Then fill and cover the cakes with my Banana Icing (see my TastyKitchen recipe box for this recipe).

545

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1/2 cups Shortening, 1-1/2 cup Sugar, 2 whole Eggs, 2 cups All-purpose Flour, 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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