Error
  • JUser: :_load: Unable to load user with ID: 88


Nana's Banana Cake

Rate this item
(0 votes)


Published April 2012

Adapted from Taste, Tails, & Tales with the High Priestess of the Bayou by Janice "Boo" Macomber

  • 2 1/2 cups sifted flour (Swanson Brand)
  • 1 2/3 cups sugar
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup shortening, softened
  • 2/3 cup buttermilk, in all
  • 1 1/2 cups mashed bananas (about 3 bananas)
  • 3 eggs
  • 2/3 cup pecans
  • 1 stick butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 box powdered sugar
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees and lightly grease two 9-inch round baking pans.

Sift together first 5 ingredients. Add shortening, 1/3 cup buttermilk, and mashed bananas. Beat well, scraping sides and bottom of bowl. Add eggs and remaining buttermilk, and beat well. Fold in pecans. Pour into two 9-inch round baking pans. Bake at 350 degrees until a tester comes out clean, about 35 minutes. 

Beat butter, cream cheese, powdered sugar and vanilla extract in a medium bowl until smooth. Spread icing on cooled cakes.

Login to post comments