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Banana Nut Cake's picture
  Cake flour 2 1⁄3 Cup (37.33 tbs), sifted
  Baking powder 2 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Buttermilk 1⁄2 Cup (8 tbs)
  Mashed ripe bananas 1 Cup (16 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs), softened (1 Stick)
  Sugar 1 1⁄4 Cup (20 tbs)
  Eggs 2
  Vanilla 1⁄4 Teaspoon
  Chopped walnuts 3⁄4 Cup (12 tbs)
  Butter cream frosting 1⁄4 Cup (4 tbs)
  Rum 1 Teaspoon

1. Grease two 9x1 1/2-inch layer-cake pans; dust lightly with flour; tap out any excess.
2. Sift cake flour, baking powder, baking soda, salt and cinnamon onto waxed paper; reserve. Stir the buttermilk into mashed bananas in a small bowl; reserve.
3. Beat butter or margarine, sugar and eggs in large bowl of mixer at high speed 3 minutes. Remove bowl from mixer.
4. Stir in flour mixture alternately with banana-milk mixture, beating after each addition until batter is smooth. Stir in vanilla and 1/4 cup of the chopped nuts; pour batter into prepared pans.
5. Bake in moderate oven (350°) for 30 minutes, or till centers spring back when pressed with finger.
6. Cool layers in pans on wire racks 10 minutes; loosen around edges with a knife; turn out onto wire racks; cool completely.
7. Put layers together with Rum Butter-Cream Frosting; frost sides and top with remaining frosting. Press remaining 1/2 cup chopped nuts on side of cake. Garnish top with banana slices, if you wish.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4472 Calories from Fat 1576

% Daily Value*

Total Fat 178 g273.9%

Saturated Fat 68.9 g344.6%

Trans Fat 3.7 g

Cholesterol 664.9 mg221.6%

Sodium 2962.9 mg123.5%

Total Carbohydrates 658 g219.3%

Dietary Fiber 55.4 g221.5%

Sugars 304.4 g

Protein 81 g161.8%

Vitamin A 66.1% Vitamin C 0.16%

Calcium 132.8% Iron 35.7%

*Based on a 2000 Calorie diet

Banana Nut Cake Recipe