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    You are in: Home / Recipes / Butter Pecan Banana Cake Recipe
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    Butter Pecan Banana Cake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on September 25, 2012

      Amazing cake! I baked this as a thank-you gift for my son's teacher. I used 1 box Duncan Hines Butter Pecan cake mix and chose to omit the frosting. I used thawed, frozen over-ripe bananas. I baked some of the batter in an 8 in angel food cake pan (the teacher's cake) and the rest in an 8 x 4 loaf pan. The cake was moist, fragrant with pecan, vanilla and butter flavors and surprisingly, the banana flavor remains in the background. This recipe is a keeper!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 14, 2007

      Great cake. It's even better the day after you make it. I used chocolate frosting and it was delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2006

      LOVE, LOVE, LOVE (!!!!) this cake - it is so delicious. The blend of flavors - banana, pecans and the golden butter cake with the delicious frosting is outstanding. I've made this recipe many times and it is definitely a keeper!!

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    Nutritional Facts for Butter Pecan Banana Cake

    Serving Size: 1 (119 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 693.4
     
    Calories from Fat 390
    56%
    Total Fat 43.4 g
    66%
    Saturated Fat 7.8 g
    39%
    Cholesterol 73.7 mg
    24%
    Sodium 409.6 mg
    17%
    Total Carbohydrate 73.0 g
    24%
    Dietary Fiber 2.5 g
    10%
    Sugars 52.9 g
    211%
    Protein 5.9 g
    11%

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