Do you have some over-ripe bananas sitting on your kitchen counter?  If so, you must go make a banana cake right now!

 Bananas usually get eaten quickly at my house, but inevitability there seems to be some that don’t make the cut. They live a loney life …destended for the trash. I like to give them a second lease on life. After all, we all need to feel like we have a purpose in life…a belonging.

Usually I make banana bread, but sometimes I pull out the banana cake recipe.  Yep, it’s got bananas so it’s healthy, right?

This is a an easy cake. The only frustration is getting the icing to cool so it will set up on the cake. I never wait long enough so mine pools at the bottom. The only problem this creates is my family scoops up the icing before the cake is gone…leaving some of the pieces a little bare.


[recipe title=”Banana Nut Cake”]

Cream together

  • 3/4 cup Crisco (I prefer butter flavored Crisco.)
  • 3 eggs
  • 2 cups sugar
  • 4 bananas


  • 3 cups flour

Then Add

  • 1/4 cup buttermilk with 1 teaspoon baking soda dissolved
  • 1 cup pecans
  • 1 teaspoon vanilla
  1. Bake for one hour at 350 degrees in greased and floured bunt pan for 40-50 minutes or until knife comes out clean.
  2. Let cake cool slightly.
  3. Loosen cake from edges with a knife.
  4. Flip over onto a cooling rack.


  • 2 cups sugar (regular granulated sugar)
  • 2/3 cup milk
  • 1/2 cup Criso
  • 1/2 tsp. salt
  1. Bring all the ingredients to a boil and cook for 5 minutes. Take off of heat.
  2. Add 1 teaspoon of vanilla, beat until smooth
  3. Let the icing and cake cool. Icing will be thin.
  4. Glaze cake. Make sure you have a pan that will hold the icing as it runs off of cake.