Aunt Lottie’s Banana Nut Cake

Serves: 11
Total Calories: 391


1 (18 1/4-ounce) box yellow cake mix

Filling :
3 medium to large ripe bananas, mashed
1/3 cup water
1/2 cup sugar
2 eggs yolks, slightly beaten

7-Minute Frosting:
1 1/2 cups firmly packed light brown sugar
1 teaspoon vanilla extract
1/4 cup water
2 egg whites, unbeaten
6-8 tablespoons chopped pecans, divided


Prepare cake mix according to package directions in 3 greased 9-inch pans. Let cool.

For Filling:
Cook bananas, water, sugar, and egg yolks over medium heat in heavy saucepan until mixture thickens, stirring constantly, 8–10 minutes. Set this aside to cool. This mixture will thicken more as it cools.

For 7-Minute Frosting:
Combine all ingredients except pecans in top of double boiler; beat on high speed of hand mixer over boiling water for a full 7 minutes, scraping sides of pot well upon completion.

Place first layer of cake on cake plate; spread 1/3 of the banana mixture to within 1/2 inch of the edge (this is important). Spread a heaping spoon of Frosting over Filling, completely covering bananas; sprinkle 2 tablespoons pecans over Frosting, and repeat with other 2 layers. Frost side of cake with remaining Frosting, adding more to the top if you have extra. Sprinkle entire top with more chopped pecans.

Nutritional Facts:

Serves: 11
Total Calories: 391
Calories from Fat: 65

This Aunt Lottie’s Banana Nut Cake recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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