Banana Nut Snack Cake

Prep Time:
20 min
Cook Time:
45 min
Total Time:
1 hr 15 min
8 servings


  • Pillsbury™ Baking Spray with Flour
  • 1 1/2 cups White Lily® Enriched Bleached All Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3/4 cup Crisco® Pure Vegetable Oil
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed ripe banana
  • 1/2 cup chopped pecans


  1. HEAT oven to 350ºF. Coat an 8 x 8 x 2-inch baking pan with flour no-stick cooking spray.
  2. COMBINE flour, baking soda and salt in small bowl; set aside.
  3. BEAT sugar, vegetable oil, eggs and vanilla in large bowl. Mix in bananas and pecans. Add flour mixture gradually, stirring until just mixed.
  4. POUR into prepared pan. Bake 40 to 45 minutes or until golden brown. Cool completely on wire rack or serve warm.


Serving Size (1/8), Calories 450 (Calories from Fat 240), Total Fat 27g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 50mg, Sodium 230mg, Total Carbohydrate 53g (Dietary Fiber 2g, Sugars 30g), Protein 4g; Percent Daily Value*: Vitamin A 2%, Vitamin C 6%, Calcium 2%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

Remove pastry from refrigerator 1 hour before rolling or shaping to avoid excess handling.

Baking Tip

In order to maintain a consistent temperature, do not open the oven door during baking. Instead, use the oven light to check on your baking progress.

Banana Nut Snack Cake is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Great recipe I made this cake and my family and co-workers Loved it!!! Now I have make more for them!!!
Date published: 2016-04-28
  • 2016-05-03T15:52CST
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