Amish Banana Nut Cake With Penuche Frosting

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is my Dad's favorite birthday cake. Old, even brown, bananas make a moister cake. This can be made a couple days ahead and covered tightly at room temperature.

Ingredients Nutrition


  1. For the cake, cream the shortening and sugar together until fluffy; add eggs, one at a time, beat after each.
  2. Blend dry ingredients and add alternately with buttermilk; stir in bananas and walnuts.
  3. Bake at 350°F in two greased 9 inch cake pans for 35 or 40 minutes.
  4. Wait 10 minutes to remove from pan.
  5. Let cool completely before frosting.
  6. For the frosting, melt the butter in a saucepan, stir in the brown sugar and bring to boil.
  7. Reduce the heat and simmer 2 minutes, stirring; add the milk and bring back to boil, stirring.
  8. Pour into a mixing bowl and add the salt and vanilla; gradually beat in the powdered sugar until spreading consistency.
  9. Frost the cake between the layers, top, then sides.


Most Helpful

This was a very good cake and we all loved the sweet caramel frosting. One problem though, the cake really stuck to the bottom of the pan. Next time I will grease and flour the pans to prevent sticking. Thankfully the frosting helped me hide the damage! Thanks for sharing.

anbfraz October 20, 2008

A simple delight to sink your teeth into this rich and moist cake with just a hint of sweetness. We had old bananas on the counter but not one of us wanted banana bread. I whipped up this easy recipe and had everyone ooohhhing and aaaahhhing when the cake was done. Many of us went back for seconds! Thank you for a recipe that will be made again and again in this house.

smoke alarm jr April 15, 2005

Delicious! I was a little hesitant when I was making the frosting (I thought it might be too sweet) but it was perfect on this yummy, moist cake. Thanks Mercy for this wonderful cake!

Denise in da Kitchen February 25, 2005

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