Photo: Banana Nut Cake With Cream Cheese Frosting Recipe
Ingredients
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.
Directions
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.
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By foodnetworkgeek211
PA
on January 27, 2012
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My family uses this recipe all of the time! Everyone comments on how tasty the cake is. I normally leave out the nuts when taking it to an event that might have peanut allergies.
By wi1dangl_2779380
Middleport, OH
on January 15, 2012
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Wholesome goodness!pp'' I made this cake per the recipe instrructions except I used a 13"x9-1/2"x2-1/2" oblong pan, greased with butter and floured. I used one (1 can of. Whipped Cream Cheese Frosting, and only frosted the top of the cake after it was completedly cooled.
Many Kudoss to Ms. Paula Deen! Thumthis is another recipe that will be kept in my recipe box, on .the computers, on my IPad, etc.
Faye ONeal
Atlanta, GAi
By Up Nort' Cookin'
Wisconsin
on January 04, 2012
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Paula, been watching you for years, or at least before Michael and don't remember seeing you make this cake. It was excellent, moist, tender, light and tasted like bananas! I was worried about the cinnamon but you can hardly taste it. It did taste like a cake not a bread, totally enjoyed it. I baked it in the 3-9" pans but since there is only the two of us I frosted one layer and froze the other two for future use, hope it doesn't ruin it! I do agree with hitman4jesus_12, could have used more frosting, so I just adjusted the recipe, that works! Thank you for another hit!
Read all 220 reviews