Banana Nut Cake with Cream Cheese Frosting (Granny Cake)

If you’ve ever been to a barbecue restaurant in the South, or wandered into a roadside stand or a small-town market, then you’ve probably seen them: tall, beautiful layer cakes wrapped in clear plastic wrap, sitting on  cardboard circles ready to be sold by the half or by the whole. Around here, we call them granny cakes. They’re the kind of cakes that taste like home—made with love, simple ingredients, and the wisdom of generations of Southern cooks or Grannies.

Now, I’ll be honest: those tall layer cakes can be a little intimidating to make at home, especially when life is busy and you don’t have all day to fuss with stacking, frosting, and smoothing. That’s why I wanted to take that same great taste and make it easier—something you can bake in one pan, frost right in the kitchen, and carry to a church supper, a family reunion, or even just your own Sunday table.

This Banana Nut Granny Cake is my attempt at just that. It’s soft, moist, filled with toasted pecans, and topped with a tangy cream cheese frosting. It’s not fussy—it’s a sheet cake—but it’s every bit as good as the ones you’ll find wrapped up and waiting at a country store.

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Prep Time: 10 minutes
Bake Time: 35-40 minutes
Total Time: 50 minutes

Ingredients:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 3 large eggs, room temperature

• 1 ½ cups mashed ripe bananas (about 3–4 bananas)

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup buttermilk

• 1 cup chopped pecans or walnuts, toasted

For the Cream Cheese Frosting:

• 1 (8 oz) block cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 1 teaspoon vanilla extract

• Pinch of salt

• 4 cups powdered sugar, sifted

You will also need:

• 9x13” baking dish

• Large mixing bowl

• Medium mixing bowl

Instructions:

1. Preheat Oven: Preheat your oven to 350°F. Grease and flour a 9x13-inch baking dish.

2. Mix Wet Ingredients: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well. Stir in mashed bananas and vanilla.

3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, and salt.

4. Bring it Together: Add dry mixture to the wet mixture in three parts, alternating with the buttermilk. Stir gently—just until combined. Fold in toasted nuts.

5. Bake: Pour batter into prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick comes out clean. Cool completely in the pan on a wire rack.

6. Make Frosting: In a large bowl, beat cream cheese and butter until smooth. Add vanilla and salt. Gradually beat in powdered sugar until thick and spreadable.

7. Frost & Serve: Spread frosting evenly over cooled cake. If you’d like, sprinkle more nuts on top. Slice into squares and serve right from the pan—just like a true granny cake made easy.