Banana Nut Cake


A very large cake that’s great for company. A basic, easy to mix recipe, it’s rich and delicious. Freezes well.


  • 5 cups flour
  • 2 2/3 cups granulated sugar
  • 6 medium, overly-ripe bananas (about 2 ½ cups mashed)
  • 1 1/3 cups sour cream
  • 6 eggs
  • 2 ½ teaspoons baking powder
  • 2 ½ teaspoons baking soda
  • 2 teaspoons salt
  • 1 ½ cups chopped walnuts or pecans


Preheat oven to 350 degrees. Grease two 9 x 13” baking pans, or one large roasting pan, 12 x 16.

Add ingredients in order given (except for nuts) and beat together in large mixer bowl on low speed for one minute. Beat on high for three minutes. Stir in nuts. Pour batter into prepared pan.

Bake at 350 degrees for 45 minutes to one hour, or until pick in center comes out clean. Frost with Vanilla Butter Frosting when cake is cool.

Vanilla Butter Frosting

  • 6 cups powdered sugar
  • 2/3 cup butter, softened
  • 1 tablespoon vanilla
  • ¼ cup milk

Blend butter into powdered sugar. Stir in vanilla and milk; beat well until frosting is smooth and of spreading consistency. Add more milk by tablespoonful as needed.

DSC_0082.NEFPhotography by Erin Gowen

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