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Banana Nut Cake With Cream Cheese Frosting Recipe by Paula Deen

Moderate Level
45 MIN 15 Prep + 30 Cook
Servings
$ /Serving
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Moderate Level
45 MIN 15 Prep + 30 Cook
Servings
$ /Serving

Banana Nut Cake With Cream Cheese Frosting Recipe by Paula Deen

Moderate Level
45 MIN 15 Prep + 30 Cook
Servings
$ /Serving

Ingredients

  • 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, plus 1/2 cup for frosting
  • 1 1/2 teaspoons vanilla extract, plus 1 teaspoon for frosting
  • 1 (8 oz) package cream cheese, at room temperature
  • 1 cup butter, at room temperature, plus more for greasing pan
  • 1 lb confectioner's sugar, sifted

Preparation

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.

 

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.

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