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Banana Nut Cake With Butter Pecan Frosting

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“Originally from Taste of Home magazine, December January 2007 issue and adapted slightly, replacing the eggs with egg substitute, replacing some of the white flour with whole wheat and replacing the whole milk with 1% milk...Now placed here for safekeeping!”
READY IN:
45mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F; grease an 8 inch square baking pan.
  2. For the cake: In a large bowl, cream together 1/2 cup unsalted butter and the granulated sugar.
  3. Add egg substitute; stir in the ½ teaspoon vanilla extract.
  4. In a separate bowl, sift together the flours, baking soda and salt.
  5. Beat the flour mixture into the creamed mixture gradually until just combined.
  6. Fold in the ½ cup chopped pecans and the banana.
  7. Pour mixture into the greased 8 inch square pan and bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
  8. Cool in pan on a wire rack; frost when cooled.
  9. For the frosting: In a small bowl, cream the ½ cup unsalted butter.
  10. Beat in the milk, 1 teaspoons vanilla, dash salt and enough confectioner's sugar to achieve spreading consistency (somewhere between 2-2½ cups).
  11. Stir in the 1 cup finely chopped pecans, frost your cake, then garnish cake with additional chopped or whole pecans (your choice).
  12. A good candidate for OAMC but freeze unfrosted.

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