Banana Nut Cake

Banana nut cake seems like a good use of the overripe bananas in the kitchen. I am not in the mood for a smoothie and this sounds good. Now to decipher the recipe card.

Banana Nut Cake

1 cup shortening
1 1/2 cups sugar
3 eggs minus 1 yolk
2 1/2 cups flour
1/2 cup buttermilk
1 teaspoon baking soda
1 cup mashed banana
1 cup pecans

Bake in 2 cake pans at 350 degrees for 20 minutes.

I am going to guess that the sugar can be cut to 3/4 cups and that is a hold sugar for icing…but I am not totally sure. I will likely just cut the sugar to 3/4 cups. I remember eating this as a child and liking it. It seems straightforward enough. Anyone out there who might be able to decipher more? (Betsy?)


  1. Hiya – I found you through BlogHer : ) I’m going to try this recipe because the last banana loaf recipe I followed turned out like soft wood!

  2. What an adorable blog! Your photo of the banana nut cake could have been written by one of my aunts, grandparents, or random old-time family member. Did everyone “back then” write the same?

    I’m bookmarking this blog and coming back. Oh, you don’t have an ‘about’ page… that would be a nice addition. 🙂

    I’m also adding a ‘vintage cookbook’ section to my blog, so you might be interested in that, too.


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