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Banana Nut Cake Recipe | Easy Cake Recipes at Home - Paula's making Michael's favorite easy desserts recipes—an easy banana cake recipe from scratch!
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Banana Nut Cake Recipe: https://www.pauladeen.com/recipe/banana-nut-cake-with-cream-cheese-frosting/
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0:00
- Hey y'all, good morning.
0:03
Michael is gonna be so sad when he hears
0:07
what I'm making this morning.
0:11
You wanna guess?
0:13
- Banana nut cake. - How did you know?
0:16
- I'm just smart like that?
0:18
- Well, and here's why he's gonna be sad, y'all.
0:23
It's because he is fixing to leave
0:25
for his midyear reunion with the Hemingway Papas.
0:33
- Right.
0:33
- And you're not going far.
0:35
And I'm working tomorrow night here
0:37
in Savannah doing some judging.
0:39
- Oh, I'm so sad I can't go to that.
0:42
- I know you are.
0:45
I'll tell all the girls that you cried.
0:47
- Tell 'em I was torn between going with my friends
0:53
and coming and watching you judge a whatever that you judge.
0:58
(Paula laughing)
0:59
Tablescapes.
1:00
- Well, Here's what I was thinking.
1:04
Eddie's bringing me down there, Saturday morning, Eddie?
1:10
- On Friday night. - I'll take you
1:11
up Friday night. - Friday night.
1:11
- Or Saturday morning. - Saturday morning.
1:12
- Friday night around midnight.
1:14
- Guess what?
1:15
If you behave, I'm gonna bring your banana nut cake.
1:19
- Oh, good, good. - Thank you.
1:22
- That'll perk him up, y'all.
1:23
Because this- - The whole cake too.
1:25
- Okay, I'll bring the whole cake.
1:27
(both laughing)
1:29
- I don't believe that.
1:31
- I will bring the whole cake.
1:32
I won't bring a piece.
1:33
- I've seen Paula, oh, I know,
1:34
but I've seen Paula take a whole cake
1:37
and she'd cut a piece out of it
1:38
and then smoosh it back together.
1:40
And I swear you can't tell
1:42
that a piece of that cake's been gone.
1:44
- Uh-huh, I've learned over the years,
1:46
how to sneak a bite and fix it back.
1:48
- I wish I could learn that.
1:52
- Oh, you didn't do so good on that other cake.
1:56
- I tried to even it up.
1:58
Somebody had got into it and I tried my best to even it up.
2:02
- Well listen, I know you got to hit the road
2:04
and this cake's gonna take me a minute to make,
2:08
but this cake y'all was the grooms cake at our wedding,
2:13
18 years ago,
2:14
we just celebrated our 18th wedding anniversary.
2:17
And look at here, we ain't killed each other yet.
2:20
- Well, it ain't over.
2:21
- It's a miracle.
2:22
- It ain't over.
2:23
- What?
2:24
- I said it ain't over yet.
2:25
- So, I'm gonna have more opportunities?
2:27
- Right, right. - To kill you?
2:29
Yeah.
2:31
- That's why when you fix me a cake
2:32
I say, "Well, you take a piece first.
2:35
You eat a little piece and then I'll have a piece."
2:38
- It's like those glasses of wine
2:40
on those mysteries that we watch.
2:42
- That's right.
2:43
- Have a taste tester.
2:47
So anyway, this is a cake that Michael's mama used
2:51
to make for him every birthday.
2:53
This is what he requested.
2:56
- You had to pick your cake, whatever kind you wanted.
2:59
- Yeah. - And I picked banana nut
3:00
and I can remember Paula asked me, she said,
3:03
"What kinda cake would you like for your birthday?"
3:04
I said, "Banana nut cake."
3:06
She said, "Okay, coconut cake."
3:09
(Paula laughing)
3:10
I said, "That didn't work out really good."
3:12
- I think maybe that was my favorite.
3:15
- It was.
3:16
- Well, get on down the road. Kiss me bye.
3:18
- All right, love you, bye. - Love you too.
3:20
Drive careful, Michael.
3:21
- I will.
3:22
- Don't play with the dials on the car.
3:24
Keep your hands at 10:00 and 2:00.
3:27
- You just- - Okay?
3:28
- [Michael] You just make the cake. How about that?
3:30
- Well, I've seen you pull every, play with every dial
3:38
on that front and your car's going like this.
3:40
So, please be careful, okay?
3:41
- [Michael] Work that mixer.
3:43
- Huh, work that mixer. - Yeah.
3:46
- Bye Michael.
3:47
- [Michael] Ha.
3:50
- See you.
3:55
All right, I've got all my ingredients.
3:58
What prompted me yesterday, I wanted to do this yesterday
4:00
'cause I looked over here and we'd let all
4:03
of our bananas get over ripe and I can't eat a banana
4:08
that's too ripe.
4:09
So, here we go.
4:13
And this recipe, y'all, is actually
4:16
in my "Kitchen Classics" book
4:20
and in the front of "Kitchen Classics," I've got recipes
4:26
for the things that I served at our wedding reception.
4:29
And of course, this was the groom's cake.
4:32
So, we're gonna need butter for greasing pans,
4:36
I can handle that.
4:38
We've got three cups of all purpose floor.
4:42
plus more for dusting the pans.
4:44
Two cups of sugar, one teaspoon of soda,
4:51
one teaspoon of cinnamon, half a teaspoon of salt,
4:57
three eggs beaten, three fours cup of vegetable oil,
5:03
four large ripe bananas mashed,
5:07
and a cup of chopped pecans.
5:09
Now, at this point I have gotten where I love walnuts.
5:14
I just love walnuts in all my cookies, in all my cakes,
5:20
but Theresa has prepped this so kindly for us.
5:24
And she did went right by the recipe.
5:26
She used pecans,
5:27
but I may slip some walnuts in there.
5:32
So, and one and a half teaspoons of vanilla extract.
5:38
So this is meant to be cooked in three nine inch round pans,
5:43
but I'm thinking if I'm gonna transport this cake
5:47
I sure would like to cook it, bake it
5:50
in either a 13 by nine by two pan, or a tube pan.
5:55
It would just be easier to transport.
5:58
So, I wish y'all were here to tell me,
6:00
help me decide what to do.
6:04
I'm afraid if we cook it in a tube pan,
6:06
Eddie, that it will mess the cooking up.
6:09
Do you think?
6:10
- [Eddie] Yeah, 'cause it's kinda,
6:12
bananas are usually kind of gooey.
6:15
- You know, I just don't know,
6:17
but I feel without a shadow of a doubt,
6:20
it would work well in a 13 by nine by two.
6:23
And a heck of a lot easier to frost.
6:28
Okay?
6:29
So, let's do that.
6:31
I'm gonna put all these ingredients together
6:34
and I'm gonna find me a 13 by nine by two pan.
6:40
So in the mixing bowl, we gonna stir the flour,
6:43
the sugar, and the baking soda together.
6:47
So, that's three cups of all purpose flour,
6:51
two cups of sugar, our teaspoon of baking soda.
6:58
I'm gonna go ahead and add our salt, and our cinnamon.
7:03
So, that's all of our dry ingredients.
7:08
It says, add the eggs and the oil
7:10
and stir until dry ingredients are moistened, do not beat.
7:16
And then we're gonna stir in bananas,
7:18
the pecans, and the vanilla.
7:20
So, I don't even think I'm gonna need this mixer.
7:25
Although Michael told me to get this mixer cranked up,
7:31
I don't think I'm gonna do it.
7:35
Okay so in go are three beaten eggs.
7:40
(door creaking) (door slamming)
7:43
Don't tell me he's back already.
7:47
That was a short vacation.
7:52
Okay, in with our bananas
7:54
and I have shown y'all before,
7:58
in case I can't remember,
8:00
but all the bananas are gone.
8:04
All the ripe ones are gone.
8:07
And I'm not gonna use it.
8:09
Susan, for my birthday,
8:11
she sent me, Susan Greene "Bubbles,"
8:13
she sent me a little, just a birthday box
8:16
with all this neat stuff in it.
8:18
She knows I don't get out much
8:20
and she knows that I don't do the web thing very good.
8:25
You know, to find stuff.
8:27
So, she sent me this with a banana.
8:30
It was sitting on a banana and it's called a greeny hat.
8:38
Nana, nana hat, right?
8:41
Eddie? - I'm not sure.
8:42
- Nana cap.
8:43
Nana cap. - I can't remember.
8:45
- Anyway, you put your bananas in there
8:49
'Cause you actually need two or three of these
8:52
because the most I can get in their, Bubbles,
8:55
is two bananas.
8:56
And you usually buy more than two bananas.
8:58
But anyway, she mailed me that one banana
9:02
and it was probably boxed for four days, five days.
9:06
It was still had some green on it when I got it.
9:10
- [Eddie] So protecting the stem
9:12
keeps a banana from- - Yes, protecting the stem.
9:14
Yes.
9:15
So, these will stay like this for quite a few days.
9:20
They won't ripen too much more
9:21
than what they are right now.
9:23
So oh, what I was talking about.
9:28
So when I have my bananas that are real ripe,
9:33
I mash them in the peeling.
9:37
Just mash, mash, mash, mash, mash
9:39
and then I pull the peeling off and they're already mashed.
9:46
So, that's just a little thing I've learned
9:48
along the way that works well for me.
9:52
And hopefully it'll work well for you.
9:55
Okay, I got all the ingredients,
9:58
the dry ingredients moistened.
10:01
And now I'm gonna add the vegetable oil.
10:04
And the vanilla flavoring.
10:12
That looks like enough.
10:15
So, the ne next thing I'm gonna add is the pecans.
10:19
That's probably a cup, I think.
10:22
But Eddie found the walnuts for me.
10:25
I keep 'em in the freezer
10:26
and I wind up hiding them for myself.
10:29
So, I'm just gonna reach in there, and get a little handful,
10:34
maybe two handfuls of walnuts
10:38
and that's gonna be so good with those bananas.
10:44
And this will be the first time, Eddie, I've ever baked it
10:46
in a 13 by nine.
10:52
But I don't see why it wouldn't do fine.
11:00
Okay, so there we go.
11:01
That just laid out beautifully.
11:04
So, I'm gonna put this in the oven.
11:06
I'm gonna put it in 325, 350, something like that.
11:12
The directions call for 350 oven
11:18
and to bake for 23 to 28 minutes
11:22
if it was in the nine inch rounds.
11:26
But so our cook time will change.
11:29
I'm gonna go ahead and make the icing,
11:32
even though I just put the cake in the oven.
11:35
This will sit well until it's time for us
11:38
to put it on top of the cake.
11:40
Because when you're making a cream cheese icing,
11:42
you don't wanna put it on a warm or a hot cake
11:46
because it will melt and your icing will be down
11:51
at the bottom of your cake pan or wherever.
11:54
So, I'm starting with a stick of butter.
11:57
And I had a little piece of cream cheese left over.
12:03
I really, really never wanna skimp on my icing.
12:08
I just, I can't stand that,
12:13
to get to the end of my cake
12:17
and I need like another half a cup
12:20
to really make it right.
12:21
So when I make cream cheese icing,
12:23
I'll use the use one eight ounce pack
12:26
and then half of another one.
12:31
So, that's probably a third right there.
12:39
And I decided to use just the standard,
12:43
just like in the book, the standard cream cheese icing,
12:49
but there's many kind of icings you could put
12:51
on this cake in place of a cream cheese
12:53
if you don't like cream cheese
12:55
I can't imagine anybody not liking cream cheese.
12:59
So, I'm gonna cream my butter
13:00
and my cream cheese until it's creamy.
13:07
All right, I'm gonna just put maybe a teaspoon
13:12
and a half, two teaspoons,
13:14
to me it's almost impossible
13:16
to have too much vanilla extract.
13:20
Oh, what was that?
13:21
It jumped outta the pan.
13:33
Okay.
13:35
We are gonna need one, one pound box of powdered sugar.
13:40
And we're gonna slowly add this to our cream mixture.
13:48
Now this is better.
13:49
Just give me something that I can use scissors on, please.
13:57
There we go.
14:00
And we'll just have to stop periodically
14:03
and scrape our bowl down.
14:06
Okay, that's it, kiddos.
14:09
It's nice and creamy.
14:14
And it'll be fine to sit here while our cake is baking.
14:21
And if it gets too too thick,
14:23
I can just add a little cream to it,
14:25
but I don't think it will.
14:26
So, I'm gonna put this to the side
14:28
and let you wait for your cake.
14:32
And I chopped up some walnuts
14:35
and I think rather than adding it into the frosting,
14:40
I think I'm just gonna sprinkle some on top
14:44
'cause I put a lot of nuts on the inside of that cake.
14:48
Okay friends, our cake is cool enough
14:52
for us to put our icing on it.
14:56
And I opted not to put the nuts in the frosting.
15:02
I'm just gonna sprinkle some on top.
15:04
And I hope I didn't overcook this because I kept debating,
15:12
is she done or is she not done?
15:16
All right, now remember I said I was putting walnuts
15:18
on the top Instead of the pecans
15:25
'cause that's what the cook likes.
15:28
And if you're doing the cooking
15:29
you can do it the way you like it.
15:32
All right. So, do you think I should cut it
15:33
and taste it or should I just transport it to Michael
15:37
just like this?
15:38
What do you think?
15:41
What's the right thing to do?
15:43
All right, so how about if I just cut
15:47
one little T 90 square?
15:51
You think that's the right thing to do, Eddie?
15:59
- [Eddie] Michael would do it.
16:01
I think Michael would do it. - Michael would do it.
16:11
There's your piece?
16:12
Would you like that? - No, you can.
16:14
- Okay.
16:26
He's gonna say, "It's a little dry."
16:32
And I'm gonna have to say,
16:34
"Well, that's because I overcooked it, didn't mean to."
16:40
But, it's good.
16:44
You wanna of course, Eddie?
16:45
Theresa, you want, oh, you gave it up for lent, didn't you?
16:48
- [Theresa] Yes, ma'am.
16:50
Why you think I'm hiding here?
16:54
- Theresa tried to take this out a little early and I said,
16:57
"Theresa, it's not done in the center,"
17:00
but I wish I had listened to her.
17:04
But sometimes I have a hard head.
17:08
Love and best dishes, Michael will like it.
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