Banana Nut Cake

Awesome

I thought it was very good cake & not “too thin”. Mine took longer than 25 min to bake. I used half & half (no buttermilk ) and it turned out great! Thank you!

“Perfectly moist, not too sweet, excellent” said my husband after his first bite of this delicious cake. For the most part, I followed the recipe as close to written as I could. I chose to bake mine in a bundt pan instead of 2 layers, really just as a personal preference. I reduced the sugar to 1.c after reading the reviews. I actually think reducing it a bit more would be fine. I used walnuts instead of pecans because it’s what I had on hand and they pair beautifully with this recipe. I started to use the full amount of oil, but decided to reduce it and replace the rest with unsweetened applesauce. I was trying to cut down on the amount of fat in the recipe, but didnt want to lose that moistness. It worked! Next time, I will eliminate all of the oil in lieu of the applesauce. It’s a great way to save some calories! Finally I could not find my powdered sugar so I took a can of pre made frosting, warmed it , then poured it onto the cooled cake. It was great! I recommend this recipe and am confident that you really can make a few changes, if necessary and it will still come out wonderful!

I made this exactly as stated on the cake itself. The only difference was, I used two 8 cake pans instead of the 9 inch, Which was recommended. Even at that, the cakes were thin. So, if I had of used 9” ones they would have come out really thin. I don’t like a naked cake as the photo showed, so I doubled the recipe on the frosting and frosted it all. I really love the flavor of this but next time on the frosting I will use mashed up bananas in place the cream. I did add some banana flavoring to the frosting which helped it also.

I made the cake part exactly as directed. It took slightly longer to cook (like 29 minutes total). The cakes were difficult to remove from the pans, even though I greased and floured them well. I always forget, that using a parchment circle on the bottom of the pans helps greatly, and I will do that next time. I did make a frosting, and frosted just the middle and top of the cakes, like the recipe suggests. I did need to increase the butter in the frosting to 1/4 cup, and just played with the powdered sugar and cream amounts until it was to the consistency that I wanted. Overall, the taste of this is really nice. I did sprinkle the top with some chopped pecans, which makes it prettier. Would make again, maybe with a chocolate frosting!

I added a teaspoon of salt and a total of 4 bananas. The first one I made was missing something so I added salt. FANTASTIC. The salt just brought all the flavors our!

Made it and seemed to be missing something. Made again and added 1 teaspoon of salt. FANTASTIC. I also used 4 bananas because I had them. Highly recommend but add a bit of salt!

Was originally planning to make banana muffins, but I couldn’t find the muffin tin. I made this recipe in a bundt pan, baking for about 30 minutes (till the toothpick came out clean). Other changes: I had only one egg and two bananas, so I sort of cut the recipe by a third. Used chopped walnuts instead of pecans. Made ersatz buttermilk with skim milk plus white vinegar. Other than that (!), no changes. It’s cooling now, so I can’t judge the taste.

Great recipe! Made this for a co workers birthday & it was a hit! I added 8 oz of cream cheese to the frosting ingredients to make it less sugary & it came out really yummy!

This is an old recipe that I have from my parents. So glad I found it online! The only differences I saw was the flour amount. My old recipe has 2 C flour. Also, we never frosted it. It is super and quick cake.

This is a family favorite. I live at high elevation (4300 ft) and high desert so I use cake flour and 2 extra egg whites so that this cake doesn’t fall in the center. I also freeze the cakes if they stick in the pan (you’ll know if they are going to stick fairly quickly). Once frozen I flip them over and heat the bottom of the pan with a hot moist towel from the microwave. Everyone in family prefers the banana frosting that another reviewer left.

My mom’s very old recipe is similar – hers has 1/4C more flour, 1/2 tsp salt, and 1 tsp baking powder in addition to what this one has. I always loved this cake. I had trouble with it falling, until I realized I shouldn’t open the oven until 80% baked to rotate pans. We use walnuts instead of pecans, which I believe is superior. We don’t separate the eggs, but I am going to try that next time. A moist cake with a thin crust. Mom used confectioners + buffer for icing which is pretty sweet, I used a swiss buttercream.

I have made it several times and it’s the best ever.

made this banana cake, absolutely delicious, used the icing for between the layers then used a chocolate ganache all over e top letting it drizzledown the sides.

My husband doesn’t like banana’s but we have a banana tree in our yard. We had more bananas than we could eat so I was looking for a recipe that he might like. I made this as directed but only used 1 cup sugar and I put chocolate frosting on it. It was still too sweet for me but my husband really enjoyed it. I didn’t have any problem with it rising as was noted by several other reviews. It was also noted that there was a difficulty getting the layers out of the pans so I greased the pans then added parchment paper to the bottom then greased and floured the pans. The cakes came out very easily.

Love the cake recipe…the icing was a little too sweet for my liking…..

fantastic! moist and delicious. I made muffins with this recipe, and omitted the icing (this time). I substituted walnuts for pecans and added some blueberries. next time I will use 1 cup instead of 1 1/2 cups sugar.

Tried this recipe a while ago.. My husband super liked it.. 🙂 instead of pecans I tried walnuts and i made a cream cheese frosting instead. Super delicious!!!

I made this for a friends birthday and it was awesome. I took it to work and everybody loved it. It wasn’t really cake like as far as it being tall and airy….it was like a banana nut bread. The icing I used was from one of the reviews…it has nuts/banana/powdered sug/butter and the icing on it really made it. I didn’t change a thing. Made mine in 9×13 pan. will certainly make again the same way or maybe try in a bundt…think that’d be pretty if it rises enough

I lovvee this recipe! I made this for my dad on fathers day and he loved it so much. I added nutmeg and only cooked it for 20 minutes because I used a cookie sheet instead of pans. It is super moist. For the frosting I used the whipped frosting.

Our family loved this cake! Reminds me of the one that our Mother made when we was kids. This recipe is a keeper. This recipe calls for buttermilk if you don’t have it this is how to make it. Buttermilk Add 1 cup milk and 1 3/4 tablespoons of cream of tartar or lemon juice in a pitcher. (I use lemon juice) Stir the mixture and let it sit out for 15 to 20 minutes. Stir it again once the milk begins to curdle. Place the pitcher in the refrigerator until it is chilled. You can then use this for the baking or cooking.