What is your best banana nut cake recipe?

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Banana Nut Cake With Cream Cheese Frosting Recipe courtesy Paula Deen





Recipe Summary


Difficulty: Medium


Prep Time: 30 minutes


Inactive Prep Time: 45 minutes


Cook Time: 28 minutes


Yield: 18 to 20 servings





Cake:


Butter, for greasing pans


3 cups all-purpose flour, plus more for pans


2 cups sugar


1 teaspoon baking soda


1 teaspoon ground cinnamon


1/2 teaspoon salt


3 eggs, beaten


3/4 cup vegetable oil


4 large ripe bananas, mashed


1 cup chopped pecans


1 1/2 teaspoons vanilla extract


Frosting:


1 (8-ounce) package cream cheese, at room temperature


1/2 cup butter (1 stick), at room temperature


1 pound confectioners' sugar, sifted


1 teaspoon vanilla extract


1/2 cup chopped pecans





Cook's Note: This recipe is not formulated for a wedding cake, but for a normal size everyone can use. Increase as needed if you are making tiered or extra large cakes.








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


Cake:


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, pecans, and 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 confectioners' sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.What is your best banana nut cake recipe?
3/4 cup butter


2 1/8 cups sugar


3 large eggs


2 teaspoons vanilla


3 cups flour


1 1/2 teaspoons baking soda


1/4 teaspoon salt


1 1/2 cups buttermilk


2 teaspoons lemon juice


1 1/2 cups mashed ripe bananas


Frosting


1/2 cup butter, softened


1 (8 ounce) package cream cheese, softened


3 1/2 cups icing sugar


1 teaspoon vanilla


chopped walnuts





1 9x13 pan Change size or US/metric


Change to: 9x13 pan US Metric





1 hour 15 minutes 15 mins prep


Preheat oven to 275掳.


Grease and flour a 9 x 13 pan.


In a small bowl, mix mashed banana with the lemon juice; set aside.


In a medium bowl, mix flour, baking soda and salt; set aside.


In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.


Beat in eggs, one at a time, then stir in 2 tsp vanilla.


Beat in the flour mixture alternately with the buttermilk.


Stir in banana mixture.


Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in centre comes out clean.


Remove from oven and place directly into the freezer for 45 minutes.


This will make the cake very moist.


For the frosting, cream the butter and cream cheese until smooth.


Beat in 1 tsp vanilla.


Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.


Spread on cooled cake.


Sprinkle chopped walnuts over top of the frosting, if desired.