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Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1 teaspoon ground cinnamon
- 2 cups diced ripe bananas (about 3 medium)
- 3 large eggs, beaten
- 1 cup chopped toasted pecans
- 1 cup vegetable oil
- 1 (8-oz.) can crushed pineapple, undrained
- 2 teaspoons vanilla extract
- Cream Cheese Custard Filling
- 3/4 cup sugar
- 1/3 cup all-purpose flour $
- 3 large eggs $
- 1 1/2 cups milk
- 1 (8-oz.) package cream cheese, cubed and softened
- 1 tablespoon vanilla extract
- Browned Butter Frosting
- 1 cup butter
- 1 (16-oz.) package powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Details
Servings 12
Adapted from myrecipes.com
Preparation
Step 1
1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl; stir in bananas and next 5 ingredients, stirring just until dry ingredients are moistened. Pour batter into 4 greased and floured 9-inch square or round cake pans.
2. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
3. Spread Cream Cheese Custard Filling between layers. Spread Browned Butter Frosting on top and sides of cake. Chill 1 hour before serving. Store in refrigerator.
Cream Cheese Custard Filling
Whisk together first 2 ingredients in a heavy saucepan; whisk in eggs and milk until smooth. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture reaches a chilled pudding-like thickness. Bring to a boil, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat, and whisk in cream cheese and vanilla until cheese melts. Cool to room temperature (about 1 hour). Place plastic wrap directly on mixture (to prevent a film from forming), and chill 6 to 24 hours.
Browned Butter Frosting
1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 8 to 10 minutes or until butter begins to turn golden brown. Remove pan immediately from heat, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar alternately with milk, beginning and ending with sugar. Beat at low speed until well blended after each addition. Stir in vanilla.
GET THE LOOK: Double the frosting recipe. Fit a pastry bag with a basket-weave tip; fill with frosting. Pipe basket-weave pattern around sides of cake, refilling bag as needed. Use a star tip to pipe ruffle around top of cake.
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