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Banana Pecan Torte with Cream Cheese Frosting


"A delicious 3 layer cake that makes a lovely presentation at the table."













Trans-fat Free


3 ½ cups all-purpose flour
2 teaspoons baking soda
¾ teaspoon salt
1 cup butter
2 ½ cups sugar
4 large eggs
at room temperature
2 cups bananas
over ripe, mashed, 3-4 medium
2 teaspoons vanilla extract
½ cup buttermilk
1 cup pecans
chopped and toasted, may also use walnuts
For the cream cheese frosting:
8 ounces cream cheese
1 package
½ cup butter
softened, 1 stick
3 ½ cups powdered sugar
1 teaspoon vanilla extract


Preheat oven to 350° F. Grease and flour three 9 inch round cake pans, tapping out excess flour.

In a bowl, whisk together the first 3 dry ingredients; set aside.

Toast pecans*; set aside to cool.

Mash bananas and measure out 2 cups; set aside.

In a large bowl, cream softened butter and sugar until light and fluffy, about 4 minutes.

Add the eggs, one at a time, beating well after each addition.

Beat in bananas and vanilla.

Add the flour mixture alternately with the buttermilk, beginning and ending with flour mixture.

Stir in ¾ cup of the pecans.

Divide evenly into prepared pans.

Bake in preheated oven for for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.

Cool in pans for 10 minutes before inverting onto wire racks to cool completely.

Meanwhile take cream cheese and butter out of fridge to soften.


Beat cream cheese, butter and sugar in small mixer bowl. Add vanilla. Spread only between layers and over top of cake. Sprinkle with the remaining ¼ cup of pecans.

*To toast pecans: Heat a cast iron, or other heavy skillet. Place the pecans in the pan and heat until they get hot and aromatic (only about 3 minutes), shaking constantly.

Nutrition Facts: 1 serving (1 slice) equals 623 calories, 29 g fat (15 g saturated fat), 115 mg cholesterol, 509 mg sodium, 87 g carbohydrate, 2 g fiber, 7 g protein.


* not incl. in nutrient facts

Add review





I made your recipe this weekend, I have to tell you how great it turned out. We loved it!!My husband gave it two thumbs up. Thanks for sharing this great recipe.

over 12 years ago

Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 62042% of calories from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 371mg 15%
Total Carbohydrate 29g 29%
Dietary Fiber 2g 8%
Sugars g
Protein 14g
Vitamin A 16% Vitamin C 4%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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