BANANA NUT CAKE

One of the first recipes I ever attempted. Now that it’s been adjusted, it’s one of my favorites.

I know that banana nut bread is usually synonymous with the autumn season, but I’ve always been drawn to hints of cinnamon.  Banana nut is my go-to muffin, and while it is absolutely delicious to indulge in, the breakfast pastries feel a bit heavier on the stomach.  That’s one of the reasons why I love this banana nut cake recipe so much.  It feels light and airy with the creaminess of a mashed banana and the crunchiness of the pecans.  The cream cheese frosting is optional, but it is the perfect addition if you like a sweeter kind of cake. The first time I made this, it came out starchy, but now the recipe has improved and is one of my all time favorites. If I make this for a chocolate loving crowd, I add a handful of milk chocolate chips into the batter. It’s to die for.

Banana Nut Cake

2016-04-21 21:58:41

One of the first recipes that I ever attempted. Now that I’ve experienced what I like and don’t like, it has been slightly adjusted and has become one of my all-time favorites.

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Ingredients

1. 3 cups all-purpose flour
2. 2 cups sugar
3. 1 tsp baking soda
4. 1 tsp cinnamon
5. 1/2 tsp salt
6. 3 eggs, beaten
7. 3/4 cup vegetable oil
8. 1 cup milk
9. 4 ripe bananas, mashed
10. 1 cup chopped pecans
11. 1 1/2 tsp vanilla extract
12. 1 cup chocolate chips (optional)
13. Frosting (optional)
14. 1 8 oz. package cream cheese, at room temperature
15. 1/2 cup butter, room temperature
16. 1 lb. powdered sugar
17. 1/2 cup chopped pecans

Instructions

1. Spray 2 9-inch round cake pans with non-stick cooking spray.
2. Preheat oven to 350° F.
3. For Cake: Stir flour, sugar, baking soda, cinnamon, and salt in a mixing bowl. Beat eggs in a separate bowl and add to dry ingredients. Add oil and milk and stir until moist. Do not beat. Stir in the banana, pecans, and vanilla. (Add chocolate chips if desired).
4. Bake cake for 25-30 minutes or until wooden pick in the center comes out clean. Cool the cake in the pans for 10 minutes, and then put them on a rack to cool completely.
5. Make frosting while cakes cool. In a bowl, blend cream cheese and butter. Slowly add powdered sugar a little at a time and beat until light and fluffy. Stir in vanilla. Once cakes are cool, top with frosting and add pecans on top.

By Always Two Fabulous

Adapted from Paula Deen

Adapted from Paula Deen

Always Two Fabulous https://alwaystwofabulous.com/