Banana Bread Cake-Style

This recipe is from the 1982 Houston Livestock Show and Rodeo Cookbook. That means I’ve been enjoying this banana bread cake since I was 15 years old. It’s a family favorite and the original recipe calls for baking in a loaf pan, but my family has always put it in a regular sized cake pan.


1 1/2 cup white sugar

1/2 cup shortening or butter

1 1/2 t vanilla

2 eggs

2 large or 3 medium bananas

1/2 cup pecans (I usually omit the pecans because my children don’t like them)

2 cups flour

1 1/2 t baking powder

1 t soda

1/2 t salt


1 cup powdered sugar

1/2 t cinnamon

2 T milk


Preheat oven to 350 degrees.

Mix sugar and shortening. Add vanilla and eggs. Put bananas in blender until well mashed. Use very ripe bananas for best results. Add remaining ingredients and mix well with a mixer for about 2 minutes.  Pour batter into greased 9×13 cake pan and bake for 25-30 minutes. Check at 25 minutes to see if a toothpick comes out clear.

Mix together powdered sugar, cinnamon and milk and pour over cake while it’s still hot. This can be prepared a day or two in advance…the longer it sits the better it gets!