Best Banana Pecan Cake
Ingredients
- 3 cups all-purpose Flour
- 1 1/2 teaspoons Baking Soda
- 1/2 teaspoon Salt
- 4 large very ripe Bananas, mashed*
- 3 Tablespoons Lemon Juice and zest of 1 Lemon or (4 Tablespoons fresh Orange juice plus zest of 1 Orange)
- 3/4 cup unsalted Butter, softened
- 1 1/2 cups Brown sugar (can use white, too and cake will be paler in color)
- 3 large Eggs
- 2 teaspoons Vanilla Extract
- 1 1/2 cups Buttermilk
- 1 cup Pecans, chopped
- *You can use a food processor to mash the bananas.
- *You can also use regular white sugar (cake is slightly darker if brown sugar is used).
For the frosting
- 1/2 cup unsalted Butter, softened
- 1 (8oz) package cream cheese, softened
- 3 1/2 cups Icing Sugar
- 1 teaspoon Vanilla Extract
Procedure
- Preheat the oven to 300 F (yes, that’s the right temperature). Grease a 9 x 13 baking dish. Set aside. If you are in a hurry you can also preheat to 325 F.
- Whisk together the flour, baking soda and salt in a bowl. Set aside.
- In a separate bowl, mix the mashed bananas with the orange juice and zest. Set aside.
- Cream the butter and sugar until light and fluffy. Beat the eggs one at a time then add the vanilla extract. Stir in the banana-orange mixture. On low speed, alternately add the flour and the buttermilk to the mixture, beginning and ending with the flour. Gently fold in the nuts.
- Transfer the batter to the prepared baking dish and bake in the preheated oven (300 F) for about 60 minutes or until a toothpick inserted in the center comes out clean. If baking at 325 F, check cake around 45-50 minutes to see if it’s done. Oven heating varies so please adjust baking time accordingly.
For the frosting
- Using an electric mixer, beat together the softened butter and cream cheese until smooth. On low speed, add the powdered sugar one cup at a time and continue until the mixture is smooth and creamy. Beat in the Vanilla extract. Spread evenly on top of the cooled cake. Place 1 or 2 whole pecans on each slice. Enjoy!
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