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Ingredients
- Banana Nut 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 (2 cups)
- 1 cup chopped pecans
- 1 1/2 teaspoons vanilla extract
- Cream Cheese 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
Preparation
Step 1
1. Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350 degrees F.
2. Prepare Banana Nut Cake: In a large 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 bananas, pecans, and vanilla. Divide the batter among the prepared pans.
3. Bake cake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool layers in pans on wire racks 10 minutes. With small metal spatula or knife, loosen layers from sides of pans; invert onto racks to cool completely, about 1 hour.
4. While the layers are cooling, prepare Cream Cheese Frosting. In a medium bowl, with the mixer on medium speed, beat together the cream cheese and butter. Gradually beat in sifted confectioners’ sugar. Increase speed to medium-high; beat until frosting is light and fluffy, then beat in the vanilla.
5. Reserve pecans to sprinkle on frosted cake or stir them into frosting. Fill and frost the cake when it is completely cool, using about 1/2 cup frosting between each layer.