Michael's Favorite Banana Nut Cake
- Ready In:
- 2hrs 35mins
- Ingredients:
- 15
- Serves:
-
16
ingredients
- 709.77 ml all-purpose flour
- 473.18 ml granulated sugar
- 4.92 ml baking soda
- 4.92 ml ground cinnamon
- 2.46 ml salt
- 3 large eggs, beaten
- 177.44 ml vegetable oil
- 4 large very ripe bananas, mashed (2 cups)
- 236.59 ml pecans, chopped
- 7.39 ml pure vanilla extract
-
Cream Cheese Frosting
- 226.79 g package cream cheese, softened
- 118.29 ml butter, softened
- 453.59 g package confectioners' sugar, sifted
- 4.92 ml pure vanilla extract
- 118.29 ml pecans, chopped
directions
- Preheat oven to 350 degrees F; grease and flour 3 9-inch round cake pans; set pans aside.
- Prepare banana nut cake: In large bowl, stir together flour, sugar, baking soda, cinnamon and salt.
- Add eggs and oil, and stir just until dry ingredients are moistened; do not beat.
- Stir in bananas, pecans and vanilla.
- Divide batter equally among prepared pans.
- Bake cake 25-28 minutes or until toothpick inserted in center of layers comes out clean.
- Cool layers in pans on wire racks 10 minutes.
- With small metal spatula or knife, loosen layers from sides of pans; invert onto racks to cool completely, about 1 hour.
- While layers are cooling, prepare cream cheese frosting: In medium bowl, with mixer on medium speed, blend together cream cheese and butter.
- Gradually beat in sifted confectioners' sugar, increase speed to medium-high; beat until frosting is light and fluffy, then beat in vanilla.
- Reserve pecans to sprinkle on frosted cake or, if you like, stir into frosting.
- Fill and frost cake, using about 1/2 cup frosting between each layer.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
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