Recipe 2
Ingredients required are:
For the cake:
Butter for greasing
All-purpose flour - 3 c
Sugar - 2 c
Baking soda - 1 tsp
Ground cinnamon - 1 tsp
Salt - ½ tsp
Vegetable oil - ¾ c
Mashed ripe bananas - 4, large
Chopped pecans - 1 c
Vanilla extract - 1 ½ tsp
For the frosting:
Cream cheese - 8 oz at room temperature
Butter - ½ c at room temperature
Sifted confectioner’s sugar - 1 lb
Vanilla extract - 1 tsp
Chopped pecans - ½ c
Preparation:
Preheat the oven to 175 degrees C. Butter 3 round cake pans of 9-inch size and keep them aside.
Cake: Stir together sugar, flour, baking soda, salt and cinnamon in a mixing bowl. Add the oil and eggs and stir till the dry ingredients get moistened. You should not beat the mixture. Stir in pecans, banana and vanilla. Among the 3 pans, divide the batter and bake it in a preheated oven for 28 minutes or till a toothpick comes out clean after inserting it into the middle of the cake. For ten minutes, cool the cake layers and then turn them out onto a wire rack. Cool completely. While the cake is getting cooled, make the frosting.
For the frosting: Blend together butter and cream cheese in a bowl. Add the confectioner’s sugar gradually and beat till it is fluffy and light. Beat in vanilla. Stir in pecans. When the cake is completely cooled, put one part of the cake in a plate and spread half the filling over the top. Then place the second part on top of the filling and again spoon the remaining filling. Place the last part of the cake on top of the filling. Refrigerate the cake for 8 hours. The delicious banana cake with cream cheese frosting is ready to be served.
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