If you like bananas, this cake is a must try. My son loves cream cheese frosting! Moist, nutty, bursting bananas + the homemade frosting. Scrumptious!
Perfect dessert for any season!! Paula Deen’s Banana Nut Cake Recipe
– 3 cups all purpose flour
– 2 cups sugar
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
-1/2 tsp salt
– 3 eggs, beaten
– 3/4 cup vegetable oil
– 4 ripe bananas, mashed
– 1 cup chopped pecans (extra for topping)
– 1 1/2 teaspoon vanilla extract + tsp for frosting
– 1 8oz package cream cheese
– 1 cup butter, room temperature
– 1 lb sifted confectioners sugar
Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350°.
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.
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.
Photo credit: Aimsherway
Recipe: Paula Deen