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Add a photoNo 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.
Ingredientes
- 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.
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 10 servings | |
| Calories 547 | |
| Calories from Fat 252 | 46% |
| Total Fat 28.76g | 36% |
| Saturated Fat 15.67g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 438mg | 18% |
| Potassium 100mg | 3% |
| Total Carbs 68.76g | 18% |
| Dietary Fiber 1.2g | 4% |
| Sugars 47.04g | 31% |
| Protein 5.61g | 9% |
