Food and Recipes Desserts Cakes Banana Nut Cake Be the first to rate & review! There's no better way to welcome fall than with a marathon baking session, and this Banana Nut Cake is one of our all-time favorite fall treats. It channels all the flavors of the season—from ripe banana to buttery toasted pecan—to create a moist loaf that can be enjoyed at any time of day, from breakfast to afternoon snack-time to dessert. Pack a slice of this sweet cake in the kids' lunchboxes or wrap up the loaf and bring it on a fall weekend picnic. With only 15 minutes of active time, this easy, homemade Banana Nut Cake makes a great homemade gift for teachers, instructors, or anyone deserving of thanks—just multiply the recipe to whip up a whole batch of loaves at once. Wrap them up in wax paper and a ribbon for a thoughtful seasonal gift. This classic banana bread would also freeze nicely to save for the holiday season. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on October 21, 2019 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree; Food Styling: Emily Hall; Prop Styling: Heather Chadduck Hillegas Active Time: 15 mins Total Time: 2 hrs 25 mins Yield: 1 (9-in.) loaf Ingredients 1/2 cup (4 oz.) salted butter, softened 1 cup granulated sugar 2 large eggs 2 cups mashed ripe bananas (from 5 medium [about 1 1/2 lb. total] bananas) 2 cups (about 8 1/2 oz.) all-purpose flour, plus more for pan 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon table salt 1 cup chopped toasted pecans Vegetable shortening, for greasing pan Directions Preheat oven to 350°F. Beat butter in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating well. Add eggs 1 at a time, beating well after each addition. Add bananas; beat until smooth, about 1 minute. Stir together flour, baking powder, baking soda, and salt in a bowl; add to butter mixture, beating on low speed until just moistened. Stir in pecans. Pour batter into a greased and floured 9- x 5- x 3-inch loaf pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, 5 minutes. Cool in pan 10 minutes. Transfer cake to a wire rack; let cool completely, about 1 hour. Rate it Print