Banana Cake with Buttery Almonds


My grandma’s 1963 Good Housekeeping Cookbook is my cooking bible … it has been since I received it as a wedding present. I have adapted my favorite banana bread recipe into a moist banana cake.

Nearly every woman in my family has received a copy of this cookbook … not all got the 1963 version, though! I grew up with this cookbook, and I made my first banana bread recipe from this cookbook. Albeit, I am much better at it today than I was at age 11. 

Banana cake with buttery almonds |

Every time I have a few bananas hanging around that are on their way to mushy, I pull out this trusty blue cookbook, turn to page 485, and make banana bread. This time, I made a banana cake … and tweaked the recipe just a bit. I baked the banana cake in one of my Nordic Ware bundt pans and sprinkled crushed almonds on top. It was so good!

banana cake recipe 

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Banana Cake with Buttery Almonds
Serves 12
And easy way to use up over ripe bananas.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
  1. 1 cup all purpose flour
  2. 2/3 cup pat flour
  3. 2 teaspoons baking powder
  4. 1/4 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1/4 canola oil
  7. 1/5 granulated sugar
  8. 2 eggs
  9. 2 large bananas, mashed (about 1 1/2 cups)
  10. 4 tablespoons butter or margarine
  11. 1/4 cup brown sugar
  12. 1/4 cup chopped almonds
  1. Preheat oven to 350°
For buttery almond topping
  1. In a bunt pan, dot bottom with butter dollops, spoon brown sugar on top, then top with almonds. This will melt into the cake as it bakes.
For the cake
  1. Sift flour, baking soda and salt, set aside
  2. In a mixer or large bowl, mix oil, sugar and eggs
  3. Slowly beat in the flour mixture alternately with the bananas
  4. Once all ingredients are incorporated, spoon into bunt pan
  5. Bake for approximately 30 minutes, checking for doneness, and baking 5-to10 minutes more if needed
  1. I make this "upside down" style with the butter and brown sugar mixture on the bottom of the cake pan. It gets a little sticky, but it's worth it!
Adapted from The Good Housekeeping Cookbook
Adapted from The Good Housekeeping Cookbook
Rooted in Foods

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