Pecan Banana Cake Recipe for Thanksgiving

Pecan Banana Cake Recipe for Thanksgiving

Enjoy a little bit of Savannah at home this Thanksgiving.  Here’s a favorite recipe from Historic Inns of Savannah.


Pecan Banana Cake

Makes one 9-inch cake

For the cake
1/2 cup vegetable shortening
1 1/2 cups granulated sugar
2 large eggs
3/4 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large ripe bananas, mashed
1 cup chopped pecans
1 teaspoon vanilla extract

For the frosting
3 ounces cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 teaspoons milk
2 cups confectioners’ sugar
1 teaspoon vanilla extract

Preheat the oven to 350*F and lightly grease and flour two 9-inch round cake pans.

To make the cake, cream together the shortening and granulated sugar in a large bowl. Beat in the eggs and buttermilk. Sift the flour, baking soda, baking powder, and salt together into the buttermilk mixture and blend well. Add the bananas, pecans, and vanilla and blend until smooth and well combined.

Pour the batter into the prepared cake pans and bake for 30 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans on a wire rack for 30 minutes.

While the cakes are cooking, make the frosting. Beat the cream cheese, butter, milk, confectioners’ sugar, and vanilla in the bowl of a stand mixer on medium speed until smooth.

Gently invert the cake pans and remove the cakes from the pans. Place one of the rounds on a serving plate and spread to the edge with a thin layer of frosting (about 1/8 inch thick). Place the second layer on top of the first layer and frost as usual. Garnish with fresh strawberry halves.