Maxine's Banana Stack Cake

Submitted by Tandy Higgins

"I made a double recipe of this cake and made a 4 layer cake with only one icing, (but you can double the icing also). I put 1/2 cup of English walnuts in only the bottom layer. I took it to a swim party and little kids, big kids and everyone loved it. Needless to say there was only one slice left..This is a must make. Maxine Royse"

 

• Ready In: 1hr 10mins
• Ingredients: 16
• Yields: 1 cake
• Serves: 8-10

ingredients

• 2 1⁄2 cups cake flour
• 1 2⁄3 cups sugar
• 1 1⁄4 teaspoons baking soda
• 1 1⁄4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2⁄3 cup canola oil
• 2⁄3 cup buttermilk
• 1 1⁄4 cups bananas
• 2 eggs
• 1⁄2 cup english walnuts
• 1 (8 ounce) package cream cheese
• 1⁄2 cup butter (not margarine)
• 1 (1 lb) box confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup pecans

directions

1. Preheat oven to 350F; grease 2 round 9 inch cake pans.
2. Sift dry ingredients in large mixing bowl, add oil, buttermilk, and mashed banana. Mix until all dry ingredients are dampened, then beat at low speed for 2 minutes. add the eggs and beat for one minute. Pour the batter into the prepared pans, add English walnuts to bottom layer, and bake for 25-30 minutes. Cool for 10 minutes and add frosting. I put a light layer of frosting between layers and a iced the rest around the cake.
3. Icing: Cream cheese and butter at room temperature.
4. Combine all ingredients except for chopped pecans. Fold in pecans and frost cake.
5. I store cake in refrigerator and it makes it moist.