Banana Nut Cake with Cream Cheese Frosting

By june

Ingredients

• Cake:
• Butter, for greasing pans
• 3 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 eggs, beaten
• 3/4 cup vegetable oil
• 4 large ripe bananas, mashed
• 1 cups chopped pecans
• 1 1/2 tsp vanilla extract
• Frosting:
• 1 (8-oz) pkg cream cheese, at room temperature
• 1/2 cup butter (1 stick), at room temperature
• 1 lb confectioners' sugar, sifted
• 1 tsp vanilla extract
• 1/2 cup chopped pecans

Details

Servings 18

Preparation

Step 1

Butter and flour 3 (9-in) round cake pans, set aside. Preheat oven to 350 degrees.
For the cake, 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, pecans and 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.
For the frosting, in a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.