Real Recipes From Real Home Cooks ®

kat's moist banana cake

★★★★☆ 22
a recipe by
Kathy Harrell
Camden, AR

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

Blue Ribbon Recipe

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

— The Test Kitchen @kitchencrew
★★★★☆ 22
serves 12
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For kat's moist banana cake

  • 3 c
  • 2 c
  • 1 tsp
  • 1 tsp
  • 1/2 tsp
    cinnamon (opt)
  • 1 c
    chopped pecans
  • 3
    eggs (beaten)
  • 1 c
    Crisco oil
  • 1 1/2 tsp
  • 1 tsp
    butter flavoring
  • 1
    (8 oz.) can crushed pineapple
  • 2 c
    chopped over ripened bananas

How To Make kat's moist banana cake

  • 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.

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