Banana Nut Cake With Rum Butter Frosting Recipe


Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
Main Ingredient


 Sifted cake flour2 1⁄3 Cup (37.33 tbs)
 Baking powder2 1⁄2 Teaspoon
 Baking soda1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Mashed ripe bananas1 Cup (16 tbs) (2 medium size)
 Buttermilk1⁄2 Cup (8 tbs)
 Butter/Margarine1⁄2 Cup (8 tbs) (1 stick)
 Sugar1 1⁄4 Cup (20 tbs)
 Vanilla1⁄4 Teaspoon
 Chopped walnuts3⁄4 Cup (12 tbs)
 Rum butter cream frosting1 Cup (16 tbs) (adjust quantity as needed)

Nutrition Facts

Serving size

Calories 1074 Calories from Fat 381

% Daily Value*

Total Fat 43 g66.2%

Saturated Fat 16.4 g82%

Trans Fat 0 g

Cholesterol 176.3 mg

Sodium 712.2 mg29.7%

Total Carbohydrates 142 g47.2%

Dietary Fiber 6.1 g24.2%

Sugars 62.9 g

Protein 15 g29.2%

Vitamin A 16.5% Vitamin C 0.04%

Calcium 28.2% Iron 38.6%

*Based on a 2000 Calorie diet


1. Grease two 9x1 1/2-inch round layer-cake pans; dust lightly with flour; tap out excess.
2. Sift flour, baking powder, baking soda, salt, and cinnamon onto wax paper. Stir buttermilk into mashed bananas in a small bowl.
3. Beat butter or margarine, sugar, and eggs in large bowl with electric mixer at high speed, 3 minutes. (Finish mixing cake by hand.)
4. Stir in flour mixture alternately with banana-milk mixture, beating after each addition until batter is smooth. Stir in the 1/4 teaspoon vanilla and 1/4 cup of the chopped nuts; pour the cake batter into prepared pans.
5. Bake in moderate oven (350°) 30 minutes, or until centers spring back when lightly pressed with fingertip.
6. Cool layers in pans on wire racks 10 minutes; loosen around edges with a knife; turn out onto wire racks; cool completely.
7. Put layers together with rum butter cream frosting; frost side and top with remaining frosting. Press remaining 1/2 cup chopped nuts on sides of cake. Garnish top of cake with banana slices, if you wish. (Dip slices in orange or pineapple juice to keep them white.)