Rating: 2.97 stars
115 Ratings
  • 5 star values: 9
  • 4 star values: 20
  • 3 star values: 51
  • 2 star values: 29
  • 1 star values: 6
Martha Stewart Living, December 2003

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Recipe Summary test

prep:
10 mins
total:
1 hr
Yield:
Makes one 6-inch cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Butter a 6-by-2-inch round cake pan. Line bottom with parchment paper; butter, and dust with flour. Set aside. Into a bowl, sift flour, baking soda, baking powder, salt, cinnamon, and cloves. In another bowl, whisk banana, buttermilk, and vanilla.

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  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Add flour mixture in two batches, alternating with banana mixture. Stir in pecans. Pour into pan; bake until golden brown, about 45 minutes. Let cool 10 minutes. Run a knife around edge; invert onto a wire rack. Reinvert cake; let cool. Dust with confectioners' sugar, and serve with whipped cream if desired.

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Reviews (3)

115 Ratings
  • 5 star values: 9
  • 4 star values: 20
  • 3 star values: 51
  • 2 star values: 29
  • 1 star values: 6
Rating: Unrated
09/28/2011
PECAN is not missing. it is added at the end
Rating: Unrated
08/04/2011
I wanted to save this in my folder, but noticed that the "pecan's" are missing from the list of ingredients. When they are added, I will try this recipe.
Rating: Unrated
04/24/2010
This is delicious! To make it extra yummy I made a kind of streusel layer with butter, oats, brown sugar, and cinnamon, layered it over half the batter and then spooned the rest over top. It made for a deliciously moist middle! This is definitely a keeper!
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