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Banana Nut Cake With Cream Cheese Frosting

By Paula Deen


Difficulty: Medium

Prep time: 30 minutes

Cook time: 1 hour 20 minutes

Servings: 15-18



  • 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 beaten eggs
  • 3/4 cup vegetable oil
  • 4 large ripe bananas , mashed
  • 1 cup pecans , chopped
  • 1 1/2 teaspoons vanilla extract
  • butter for greasing pan, at room temperature


  • 1 teaspoon vanilla extract
  • 1 (8-ounce) package cream cheese , at room temperature
  • 1 cup butter , at room temperature
  • 1 pound confectioner's sugar , sifted
  • 1/2 cup pecans , chopped



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.



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.

This makes enough for a naked cake. To make enough to frost the entire cake, multiply ingredients by 1.5.

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