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September 24, 2017

Mrs. Massie Stewart’s Banana Cake & Texas Pecan Praline Icing



The girls and I whipped this up after breakfast this morning. This cake is nuts! Literally.  My mother has made it on special occasions (and for her Bridge club) since I was a girl. And even though I never liked bananas as a kid, it’s easy overlook a little old thing like after one bite of this cake/candy hybrid. As for the lineage of the recipe…story goes it was past down from one former Garden Club President (Mrs. Massie) to the next (my mother) and luckily into the hands of yours truly. My rustic version is admittedly less civilized than the original intent with unchopped pecans and praline slathered thick on top. Hopefully, what I lack in style by ditching the decorative bundt and carefully drizzled icing, I make up for in taste. We will know soon enough, I’m taking it to Sunday supper tonight at my moms….



1 1/4 cup mashed bananas
1/4 cup sour milk (whole milk with lemon juice or buttermilk will do just fine)
1 t. vanilla
1 1/2 cup sugar
3/4 cup butter
2 eggs
2 1/2 cups cake flour
1 t. baking powder
1 t. baking soda

2 cups of sugar
1/2 cup cutter
1/2 cup milk
1 t. vanilla
pecans (toasted then broken into pieces or left whole or a combination of both)
special tool: candy thermometer



Preheat oven to 350. Cream sugar and sugar. Mix mashed bananas, vanilla, and milk together in a bowl. Add the banana mixture to the creamed butter sugar mixture. Add eggs and mix only until combined. Add flour, baking powder, baking soda until blended. Pour into a greased and floured bundt pan or two loaf pans. Bake for thirty minutes. Let cool on a drying rack. Leave the oven on to toast your pecans.  If you want the icing to be thinner and drip off the sides you can ice the cake when the cake is still a little warm (that is what my mom does). Either way its delicious. Make the icing when you are ready to ice and not before. Toast your pecans on a cookie sheet in the 350 oven for about 5 minutes or until you can smell them. Once they have cooled, break them up or leave them whole or maybe you prefer chopped like mom.

For the icing, in a heavy bottom sauce pan or enamel pot add the icing ingredients (except pecans and vanilla). You need a candy thermometer for this. Because you want to heat this to a soft ball, which is 240 degrees. I stir the pot until it reaches this temperature to make sure that it doesn’t brown, then take it off the heat. The icing gets its color from the vanilla. Let is cool for a minute or two and then pour in the vanilla and pecans. Stir quickly and then pour and or spread the icing on top. This is great with coffee or tea and doesn’t need one other thing, besides a fork and even that’s a maybe but I’m sure Mrs. Massie  (and my mother) would say it’s required.



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