Banana and Nut Cake

    Banana and Nut Cake


    52 people made this

    A very old banana and nut cake recipe which has been handed down through my family. The creamy icing and filling makes it something to look forward to.

    Serves: 12 

    • Cake
    • 1 teaspoon bicarbonate of soda
    • 4 tablespoons (80ml) buttermilk
    • 125g butter
    • 1 1/2 cups (330g) white sugar
    • 2 eggs, seperated
    • 1 teaspoon vanilla essence
    • 1 1/2 cups (185g) plain flour
    • 3 ripe bananas, mashed
    • 1 cup (115g) chopped pecans
    • Icing
    • 60g butter, softened
    • 2 cups (310g) icing sugar
    • 3 tablespoons thickened cream
    • To Assemble
    • pecan halves, optional

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour two 23cm round cake tins.
    2. Stir the bicarb soda into the buttermilk. Cream the butter or margarine with the white sugar.
    3. Add the egg yolks and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.
    4. Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into the prepared cake tins.
    5. Bake at 180 degrees C for 25 minutes or until cakes test done. Let cakes cool in tins.
    6. Icing: Cream butter or margarine with the icing sugar. Stir in the thickened cream until well blended.
    7. To Assemble: Spread icing on to cooled cake layers. Top with pecan halves if desired.

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