Grandmama Hall’s Banana Nut Cake, the best ever!

Grandmama Hall’s Banana Nut Cake is so moist and delicious! And the Creamy Nut Icing is a perfect topping for this flavorful cake. Mama says it is the best banana cake ever!


Grandmama Hall’s Banana Nut Cake, an oldie, but still wonderfully goodie!

As Mama and I were going through some old recipes in 2007, we found Grandmama Hall’s Banana Nut Cake Recipe in a shoe box. It was written on an envelope in with a lot of recipe clippings and other hand written recipes. Mama said that this recipe was given to my Grandmama Hall by one of her friends in the 1930’s or 1940’s.

Grandmama Hall

Grandmama Hall on her 90th birthday

Grandmama loved to cook, and cakes were her favorite dessert to make when company was coming. She ALWAYS wanted to bake cakes for holidays and family dinners. She referred to them as “nice cakes”. Grandmama believed that you could serve a lot more people with a cake than with pies or other desserts.

Mama and I, of course, made the recipe before putting it in our Family Heritage Cookbook (“To Grandmama’s House We Go”: A Celebration of Family”). We found that this cake was so moist and delicious, and the Creamy Nut Icing is a perfect topping for this flavorful cake. It is one of the “Most Requested” cakes of all that we make!

Making Grandmama Hall’s Banana Nut Cake Recipe . . .

Grandmama Hall’s Banana Nut Cake Recipe calls for butter or shortening. . . I always cook with butter, but you can use whichever is your preference. It is also a recipe that calls for buttermilk. My Grandmama Hall always said, “Anything made with buttermilk is better!” She also told me to “always stir the baking soda into the buttermilk before you add it to the batter”. I’m sure that holds true for this recipe! You can also add chopped pecans to your cake batter if you want. I think it would add a little extra flavor, especially if you like pecans like we do:)

The recipe instructions says to bake it in two 8-inch round pans. The picture of this cake is baked in three layers.  My daughter, Candace,  made the cake for her shop, and multiplied the recipe so she could make several two and three layer cakes. Just so you know. . . .:) We also have made it in a 9×13-inch baking pan.

Grandmama Hall’s Banana Nut Cake is the perfect cake for holidays or any day! It works for spring, summer, and fall. And, the Creamy Nut Icing really sets this Banana Cake above all the rest!

Would you make Grandmama Hall’s Banana Nut Cake in layers or a 9×13-inch cake?

Shared on Meal Plan Monday, and Tasty Tuesdays,

Banana Nut Cake

Grandmama Hall’s Banana Nut Cake Recipe

Banana Nut Cake
Grandmama Hall's Banana Nut Cake Recipe
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Another of Grandmama Hall’s friends gave her this recipe probably in the 1930’s or 1940’s. Mama says it is the best Banana Nut Cake you will ever eat!
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Maribeth
Cake Ingredients:
  • ½ cup butter or shortening
  • 1 ½ cups sugar
  • 2 eggs
  • 2 cups flour
  • ¾ teaspoon baking powder
  • 1/8 teaspoon salt
  • ¼ cup buttermilk
  • ¾ teaspoon soda
  • 1 teaspoon vanilla
  • 3 mashed bananas
Creamy Nut Icing Ingredients:
  • 1 stick butter
  • 2 1/2 teaspoons flour
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup brown sugar, firmly packed
  • 1 (1-pound) box powdered sugar, sifted
  • 1/2 teaspoon vanilla
  • 1/2 cup chopped pecans
Instructions for Cake:
  1. Preheat oven to 375 degrees.
  2. In a large bowl, cream shortening and sugar together.
  3. Add eggs and mix well.
  4. In a separate bowl, sift flour, baking powder and salt together.
  5. Combine buttermilk and soda, stirring to blend.
  6. Add flour mixture and buttermilk to batter alternately—beginning and ending with the flour mixture.
  7. Add vanilla and mashed bananas. (You can add chopped pecans, if desired.)
  8. Pour batter into 2 greased and floured square (8-inch) cake pans and bake 30 minutes.
Instructions for Creamy Nut Icing:
  1. Melt butter in medium saucepan. Remove from heat.
  2. Blend in flour and salt.

  3. Slowly stir in milk and bring to boil, stirring constantly.

  4. Boil 1 minute. (If mixture is curdled, the icing will not be affected.)

  5. Stir in brown sugar. Remove from heat.

  6. Add powdered sugar

  7. Put pan in cold water until the icing reaches spreading consistency.

  8. Add vanilla and pecans and spread between layers, on top and sides of cake.

Recipe Notes

NOTE: We have made this cake in a 9×13″ baking pan instead of in layers. It travels well this way to church functions, family gatherings, and special meetings:)


  1. WoodsGirl says:

    I made this wonderful banana nut cake. It IS the best banana cake you will ever eat. I made a cream cheese frosting instead of the what you have, but I’m sure the creamy nut icing is wonderful. I’ll have to try it. : ) This recipe is a keeper. I’ll not look for another… it’s going in my recipe box!

  2. That cake looks AMAZING!

  3. Oh my goodness…this looks delicious! I love how the icing is basically dripping down the cake. Saving this one for later for sure – thanks for sharing your recipe on this weeks Creative K Kids Tasty Tuesday!

  4. Oh my gracious this sounds amazing! Pinning for later! Thanks for sharing.

  5. Kay-Ann Coviello says:

    Is the 3/4 teaspoon Soda, baking soda? Pkease clarify. Thank you

    • Yes, It is baking soda. I wrote the recipe just like Grandmama had it. I will make that change. Thanks for bringing it to my attention.

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