Kat's Moist Banana Cake

Kathy Harrell Recipe

By Kathy Harrell littlekitty

My family and friends love this cake...especially when it sits in the fridge for a day til eaten....it is so moist and tasty.


Recipe Rating:
 22 Ratings
Serves:
12
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Pinch this recipe! The cake is as moist and delicious as it looks... and the icing is a treat in itself.

Ingredients

3 c
flour
2 c
sugar
1 tsp
soda
1 tsp
salt
1/2 tsp
cinnamon (opt)
1 c
chopped pecans
3
eggs (beaten)
1 c
Crisco oil
1 1/2 tsp
vanilla
1 tsp
butter flavoring
1
(8 oz.) can crushed pineapple
2 c
chopped over ripened bananas
Janet Tharpe

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Directions Step-By-Step

1
Combine dry ingredients in large bowl. Add eggs and oil, stirring til all dry ingredients are moistened. DO NOT BEAT. Stir in vanilla, butter flavoring, pineapple, 1/2 cup of pecans and bananas.
2
Spoon batter into 3 well greased and floured 9 inch cake pans. Bake at 350 for 25-30 minutes. Cool in pans for 10 minutes.
3
Icing: Combine 16 oz. of cream cheese and 2 sticks oleo (softened), add 2 lbs of powdered sugar. Beat until light and fluffy. Stir 2 tsp. vanilla, 1 tsp. butter flavor and 1/2 cup pecans. It will make extra icing, I save the extra icing and add a dollop to each slice of the cake when sliced.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #banana, #bananas