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Banana Nut Cake With Cream Cheese Frosting

By Paula Deen
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15

Ingredients

  • 3 cups plus more for pans all purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 beaten eggs
  • 3/4 cup vegetable oil
  • 4 large ripe mashed bananas
  • 1 cup chopped plus 1/2 cup for frosting pecans
  • 1 1/2 teaspoons plus 1 teaspoon for frosting vanilla extract
  • 1 (8 oz) package at room temperature cream cheese
  • 1 cup at room temperature, plus more for greasing pan butter
  • 1 lb sifted confectioner's sugar

Directions

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

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.