When bananas get just past the point of being good to eat, don’t throw them away! It’s time to whip up a delicious Banana Nut Cake with Cream Cheese Frosting.

I grew up with a mom who never…and I mean never…threw anything away. She used all the foods bought or grown, and wasted nothing. As kids we always joked that we never really knew what we were eating. It seemed like every day was “throw it together” day. But, it was always delicious! I always loved when the bananas started going beyond “comfortable.” That meant either banana cake or banana bread, and my mom was a master of both!

It seems my husband and I go in streaks when it comes to bananas. Sometimes we eat several in a week, and it seems like I’m constantly buying them. Other times, we just can’t make it through the bunch. When that happens, one of our favorite “use ups” is my Banana Nut Cake with Cream Cheese Frosting.

When it comes to baking cakes from scratch, fruit breads too, I’m not a methodical steps kind of person. I do measure precisely for baking, but I throw all the “wet” stuff together in one bowl, and all the “dry” stuff in another, then mix them together. Simple and fast, no jacking around! This recipe is just like that…wet plus dry equals delicious. Total time, including baking, runs around 45 minutes. So, you can whip this up quick and set it to baking while you work on the frosting.

While I top this cake with a delicious cream cheese frosting, you really can use any type that’s your favorite. And frankly, you don’t need to frost it at all, it’s that good. It’s also great for a potluck, but if you put nuts in be sure to label it for those with allergies! I usually sprinkle chopped nuts on top so folks know it has nuts.

What are your favorite uses for “beyond good” bananas? Love to hear your ideas!

Banana Nut Cake with Cream Cheese Frosting

This delicious cake is quick to whip up, and perfect for those not quite perfect bananas!

Print Recipe

Course Dessert

Cuisine American

Ingredients

2/3 C shortening
3 ripe bananas mashed
2/3 C buttermilk (see note for buttermilk "substitute")
2 large eggs
1.5 tsp vanilla
1-2/3 C granulated sugar
2.5 C cake flour all-purpose flour works, but the cake is denser
1.25 tsp baking powder
1 tsp baking soda
1 tsp salt
2/3 C chopped nuts your choice of nuts
8 oz cream cheese softened to room temperature
6 T butter softened to room temperature
1 tsp vanilla
4 C powdered sugar

Instructions

The Cake

Preheat oven to 350°. Grease a 9x13 pan with cooking spray. If using round layer pans, grease and flour two pans.
In a medium bowl, stir together flour, baking soda, baking powder, salt, and nuts.
In a large bowl, or the bowl of your stand mixer, whip on medium speed shortening, sugar, eggs, vanilla, and buttermilk until smooth. Add bananas and stir on low only until mixed in. Add dry mixture and mix until all ingredients incorporated, then mix on high 2 minutes. Pour into greased pan(s). Bake 30-35 minutes, or until toothpick inserted comes out clean.

Cream Cheese Frosting

In a large bowl, or the bowl of a stand mixer, whip cream cheese, butter and vanilla until smooth. Add powdered sugar 1 cup at a time. Whip just until all powedered sugar is incorporated. If you whip too long, the frosting may break down and get stringy!

Notes

NOTE:

I typically incorporate walnuts or pecans into the batter, but you could use any type of your favorite nuts. Chop some extra to sprinkle on top of the frosting. That's always a good indicator for non-nut people that there are nuts in the dish!

SUBSTITUTE BUTTERMILK

I never keep buttermilk on hand unless I know I'm going to be using the whole carton. It's just not something I buy. An easy substitute is to make your own with regular milk and an "acid". I use lemon juice for baking, and some sort of vinegar (red wine, apple cider, white distilled) for savory dishes.

Stir together 1 Cup milk + 1 tablespoon of lemon juice. Let it sit for 10 minutes, and you have buttermilk!

Keyword banana, banana cake, cream cheese frosting

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