A rich, moist, and large-batch banana nut cake from a recipe by Margaret. This dense cake is loaded with six bananas, a cup of pecans, and has a tender crumb thanks to buttermilk.
Author
Margaret
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup (2 sticks) | Butter, softened |
| 3 Cups | Sugar |
| 4 | Eggs |
| 6 | Mashed ripe Bananas (approx. 3 cups) |
| 4 Cups | Flour |
| 2 teaspoons | Baking Soda |
| 8 Tbsps (1/2 cup) | Buttermilk |
| 1 Cup | Chopped Pecans |
| 2 teaspoons | Vanilla |
Instructions
- Preheat your oven to 350°F. Grease and flour one large loaf/tube pan or two standard 9x5 inch loaf pans.
- In a large bowl, cream the softened butter and sugar together with an electric mixer. Add the eggs one at a time, beating well after each addition.
- Stir in the mashed bananas.
- In a separate bowl, sift together the flour and baking soda.
- Add the dry ingredients to the banana mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined.
- Fold in the chopped pecans and vanilla.
- Pour the batter into the prepared pan(s).
- Bake for 1 ½ hours for a single large loaf, or about 1 hour for two smaller loaves. The cake is done when a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes before turning it out onto a wire rack to cool completely.
