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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Butter Pecan Banana Cake Recipe

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This recipe for Butter Pecan Banana Cake is from Ross Family Cookbook "Past & Present", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. Duncan Hines Moist Deluxe Butter Cake Mix
4 eggs
1 c. mashed ripe bananas (about 3 medium)
3/4 c. vegetable oil
1/2 c. sugar
1/4 c. milk
1 tsp. vanilla extract
1 c. chopped pecans
Frosting:
1 c. coarsely chopped pecans
1/4 c. butter or margarine
1 container Duncan Hines Vanilla Frosting

Directions:
Directions:
Preheat oven to 325ºF. Grease and flour 10 inch bundt or tube pan. Combine cake mix, eggs, bananas, oil, sugar, milk and vanilla extract in large mixing bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup chopped pecans. Pour into prepared pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cook completely. Place 1 cup coarsely chopped pecans and butter in skillet. Cook on medium heat, stiring until pecans are toasted. Combine nut mixture and frosting in small bowl. Cool until spreading consistency. Frost cake.

Number Of Servings:
Number Of Servings:
12 to 16

 

 

 

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