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Banana Cake with Cream Cheese Frosting
No one eats the last banana at our house, so we have banana cake! This is a moist 2 layer cake made with 3 over-ripe bananas. * How-To make sour milk: 1 teaspoon in 1/4 cup, add milk to the 1/4; allow to sit to curdle. Fill and Frost with Cream Cheese Filling and Frosting. 2007-2014 Netta Belle's Choice cookbookinabox ""Reg. U. S. Pat. & Trdmk. Off." All rights reserved. Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups sugar
- 1/2 cup softened butter
- 2 eggs
- 1/4 cup sour milk*
- 1 cup mashed over-ripe bananas
- 1 teaspoon vanilla
- 1/4 cup chopped pecans
- CREAM CHEESE FILLING AND FROSTING
- 6 ounces cream cheese
- 1 /2 cup butter
- 1-2 cups sifted powdered sugar (confectioner's sugar)
- 1 teaspoon vanilla
- 1/2 cup chopped pecans.
Directions
- Preheat oven to 350 F.
- Line 2 9-inch cake pans with parchment and grease, or grease and flour 2 9-inch cake pans.
- Add the first 6 dry ingredients into a small bowl, whisk to blend.
- Measure out or make sour milk as directed above.
- Add butter and sugar in large bowl to cream together until fluffy.
- Add eggs one at a time, beat after each addition..
- Alternate ading the dry ingredients and sour milk, mix after each addition.
- Mix in the mashed bananas, vanilla and chopped pecans.
- Pour batter into the cake pans.
- Bake 30-35 minutes, or when tested with toothpick inserted in the center, it comes out clean.
- Cool on rack for 5 minutes before removing from pans to cool completely before filling layers and frosting.
- CREAM CHEESE FILLING AND FROSTING
- Put cream cheese and butter in mixing bowl, beat until blended.
- Gradually add the sifted powdered sugar, beating to blend.
- Add the vanilla, beat together until spreading consistency. Add more powdered sugar if too thin, or a teaspoon milk if too thick.
- Put the filling between the layers and remainder on top and side.
- Sprinkle pecans on the top.
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