Latest recipes

Banana-Nut Hot Cakes

Banana-Nut Hot Cakes

Paleo and gluten-free friendly

Recipe Courtesy of Jillian Michaels

These sweet and nutty Banana Nut-Hotcakes are perfect for a healthy weekend brunch or delicious breakfast anytime. Nutrient packed, gluten-free and even Paleo-friendly, they taste indulgent, but are a fantastic way to super charge the day.

About Jillian

Health and wellness expert Jillian Michaels is a bestselling author, television personality and the world’s foremost fitness expert. She has recently released the Jillian Michaels App - a fully customized personal training and nutrition plan that provides interactive workout videos and meals plans with recipes developed with registered dietitians and professional chefs.

Ingredients

For the Banana-Nut Hot Cakes

  • 1 Banana
  • Maple syrup, to top
  • 1/4 Teaspoon ground cinnamon
  • 2 Eggs
  • 1/2 Teaspoon ghee
  • 1 Tablespoon walnut butter
  • 1/2 Tablespoon walnuts, quartered

Banana Nut Cake With Cream Cheese Frosting

Butter and flour 3 (9-inch) round cake pans set aside. Preheat oven to 350 °F.

In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon and salt. Add the eggs and oil and stir just until the dry ingredients are moistened do not beat. Stir in the banana, 1 cup pecans and 1 1/2 teaspoon vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

Frosting

In a bowl, blend together the cream cheese and butter. Gradually add the confectioner’s sugar and beat until light and fluffy. Beat in 1 teaspoon vanilla. Stir in 1/2 cup pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.

This makes enough for a naked cake. To make enough to frost the entire cake, multiply ingredients by 1.5.


Banana Nut Cake With Cream Cheese Frosting

Butter and flour 3 (9-inch) round cake pans set aside. Preheat oven to 350 °F.

In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon and salt. Add the eggs and oil and stir just until the dry ingredients are moistened do not beat. Stir in the banana, 1 cup pecans and 1 1/2 teaspoon vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

Frosting

In a bowl, blend together the cream cheese and butter. Gradually add the confectioner’s sugar and beat until light and fluffy. Beat in 1 teaspoon vanilla. Stir in 1/2 cup pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.

This makes enough for a naked cake. To make enough to frost the entire cake, multiply ingredients by 1.5.


Banana Nut Cake With Cream Cheese Frosting

Butter and flour 3 (9-inch) round cake pans set aside. Preheat oven to 350 °F.

In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon and salt. Add the eggs and oil and stir just until the dry ingredients are moistened do not beat. Stir in the banana, 1 cup pecans and 1 1/2 teaspoon vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

Frosting

In a bowl, blend together the cream cheese and butter. Gradually add the confectioner’s sugar and beat until light and fluffy. Beat in 1 teaspoon vanilla. Stir in 1/2 cup pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.

This makes enough for a naked cake. To make enough to frost the entire cake, multiply ingredients by 1.5.


Banana Nut Cake With Cream Cheese Frosting

Butter and flour 3 (9-inch) round cake pans set aside. Preheat oven to 350 °F.

In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon and salt. Add the eggs and oil and stir just until the dry ingredients are moistened do not beat. Stir in the banana, 1 cup pecans and 1 1/2 teaspoon vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

Frosting

In a bowl, blend together the cream cheese and butter. Gradually add the confectioner’s sugar and beat until light and fluffy. Beat in 1 teaspoon vanilla. Stir in 1/2 cup pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.

This makes enough for a naked cake. To make enough to frost the entire cake, multiply ingredients by 1.5.


Banana Nut Cake With Cream Cheese Frosting

Butter and flour 3 (9-inch) round cake pans set aside. Preheat oven to 350 °F.

In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon and salt. Add the eggs and oil and stir just until the dry ingredients are moistened do not beat. Stir in the banana, 1 cup pecans and 1 1/2 teaspoon vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

Frosting

In a bowl, blend together the cream cheese and butter. Gradually add the confectioner’s sugar and beat until light and fluffy. Beat in 1 teaspoon vanilla. Stir in 1/2 cup pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.

This makes enough for a naked cake. To make enough to frost the entire cake, multiply ingredients by 1.5.


Banana Nut Cake With Cream Cheese Frosting

Butter and flour 3 (9-inch) round cake pans set aside. Preheat oven to 350 °F.

In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon and salt. Add the eggs and oil and stir just until the dry ingredients are moistened do not beat. Stir in the banana, 1 cup pecans and 1 1/2 teaspoon vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

Frosting

In a bowl, blend together the cream cheese and butter. Gradually add the confectioner’s sugar and beat until light and fluffy. Beat in 1 teaspoon vanilla. Stir in 1/2 cup pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.

This makes enough for a naked cake. To make enough to frost the entire cake, multiply ingredients by 1.5.


Banana Nut Cake With Cream Cheese Frosting

Butter and flour 3 (9-inch) round cake pans set aside. Preheat oven to 350 °F.

In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon and salt. Add the eggs and oil and stir just until the dry ingredients are moistened do not beat. Stir in the banana, 1 cup pecans and 1 1/2 teaspoon vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

Frosting

In a bowl, blend together the cream cheese and butter. Gradually add the confectioner’s sugar and beat until light and fluffy. Beat in 1 teaspoon vanilla. Stir in 1/2 cup pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.

This makes enough for a naked cake. To make enough to frost the entire cake, multiply ingredients by 1.5.


Banana Nut Cake With Cream Cheese Frosting

Butter and flour 3 (9-inch) round cake pans set aside. Preheat oven to 350 °F.

In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon and salt. Add the eggs and oil and stir just until the dry ingredients are moistened do not beat. Stir in the banana, 1 cup pecans and 1 1/2 teaspoon vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

Frosting

In a bowl, blend together the cream cheese and butter. Gradually add the confectioner’s sugar and beat until light and fluffy. Beat in 1 teaspoon vanilla. Stir in 1/2 cup pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.

This makes enough for a naked cake. To make enough to frost the entire cake, multiply ingredients by 1.5.


Banana Nut Cake With Cream Cheese Frosting

Butter and flour 3 (9-inch) round cake pans set aside. Preheat oven to 350 °F.

In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon and salt. Add the eggs and oil and stir just until the dry ingredients are moistened do not beat. Stir in the banana, 1 cup pecans and 1 1/2 teaspoon vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

Frosting

In a bowl, blend together the cream cheese and butter. Gradually add the confectioner’s sugar and beat until light and fluffy. Beat in 1 teaspoon vanilla. Stir in 1/2 cup pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.

This makes enough for a naked cake. To make enough to frost the entire cake, multiply ingredients by 1.5.


Banana Nut Cake With Cream Cheese Frosting

Butter and flour 3 (9-inch) round cake pans set aside. Preheat oven to 350 °F.

In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon and salt. Add the eggs and oil and stir just until the dry ingredients are moistened do not beat. Stir in the banana, 1 cup pecans and 1 1/2 teaspoon vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

Frosting

In a bowl, blend together the cream cheese and butter. Gradually add the confectioner’s sugar and beat until light and fluffy. Beat in 1 teaspoon vanilla. Stir in 1/2 cup pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.

This makes enough for a naked cake. To make enough to frost the entire cake, multiply ingredients by 1.5.