Prep 10 mins
Cook 30 mins
I've searched high and low for the *perfect* banana cake; well, I think I've found it! This is moist and delicious, easy to make, and the perfect way to use up the oldest, blackest bananas you can find. The glaze topping is a nice change from the typical cream cheese icing, because it's not overpowering--it really allows the full flavor of the banana cake to shine through. Use your choice of ground walnuts or ground pecans in this cake--I've tried both, and either one works fine. I hope you enjoy this recipe as much as I do !! I think it's just fantastic!! (Chris says it reminds him of Entemann's banana cake, only better! How's that for a compliment!) Number of servings depends on how big you make your slices.
- 1⁄2 cup butter, softened
- 1 1⁄2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour, all purpose
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄8 teaspoon allspice
- 3 bananas, mashed (over-ripe is best, with black peel)
- 1⁄2 cup milk
- 1 cup ground pecans or 1 cup walnuts
- 1⁄4 cup butter, softened
- 1 1⁄2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk (or more)
- 1⁄2 cup pecans or 1⁄2 cup walnuts, chopped,whole,or ground,for garnish (OPTIONAL)
- In mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, combining well, then add vanilla.
- In seperate bowl, combine all dry ingredients (flour, salt, spices, baking powder, and baking soda).
- Add dry ingredients to creamed butter mixture, alternating with milk and bananas (you can combine milk with mashed bananas to make this step easier).
- Stir in nuts, and pour into a greased 9 x 13 inch baking dish.
- Bake at 350 degrees for 30-40 minutes, or until done (insert toothpick or caseknife into center of cake-if it is clean when removed, cake is done).
- Allow to cool in pan before glazing.
- GLAZE: Cream butter and sugar, then add vanilla and just enough milk to reach spreadable consistency-you may need as much as 4 tablespoons.
- Decorate surface of glazed cake with nuts, if desired.
- This cake refrigerates very well, making it a great"make ahead" dessert.
- For OAMC, freeze slices of unglazed cake-allow cake to thaw before glazing.
This cake taste great. Very moist and flavorful. The glaze just made the cake. Thanks for sharing this recipe.
Yummy !!! Made this little winner yesterday for Mother's Day....and we all loved it ! I didn't do the glaze...but did a cream cheese frosting. I made this in 2 round tins and then frosted. Outstanding flavour! I used the walnuts but think that next time I will just have the bananas...and cream cheese frosting! What a winner! Thanks so much for posting !
A neighbor gave me 3 bananas that were extremely ripe and I set about looking for the perfect cake to build around them. This cake was so moist and delicious! My hubby, who isn't fond of "flavored" cakes except chocolate was very happy with it. Neighbors agreed. One neighbor kept apologizing as he helped himself to not one, but three helpings! Thanks for sharing!