Banana Nut Cake with Banana Nut Frosting Recipe
submitted by reader Nina Grizzard
of Las Cruces, NM
Ingredients
Cake:
2 1/4 cups sugar
3/4 cup solid vegetable shortening
1 1/2 cups mashed banana
3 eggs
1 1/2 teaspoon vanilla extract
3 cups flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 cup buttermilk
1 1/2 cups chopped pecans
Frosting:
2 mashed bananas
3 tablespoons butter, room temperature
2 cups confectioners’ sugar
1 1/2 cups chopped pecans
Instructions
1. Preheat oven to 350F. Spray three 9-inch cake pans with cooking spray.
2. Cream sugar and shortening together with an electric mixer. Add mashed banana, eggs and vanilla. Mix well.
3. In a small bowl, combine flour, salt, baking powder and baking soda. Add to banana mixture alternately with buttermilk. Beat 3 minutes on medium speed. Stir in pecans.
4. Pour batter into pans. Bake 30 minutes.
5. To make the frosting, beat together bananas, butter and confectioners’ sugar. Add additional confectioners’ sugar as needed to achieve spreading consistency. Stir in pecans.
6. Spread frosting on top of one layer, top with cake layer, frost top of that layer, top with final layer and frost top and sides.
Serves 16.
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2/20/07 4:36 PM
Has anyone tried making this cake yet? I made it today, and when I made the frosting, according to the directions, it was simply NOT spreadable for a cake. It was so soupy, I tried adding more powdered sugar but I simply could not get it to stiffen up. Anybody have any suggestions or is this receipe missing something??
Sally
3/1/07 11:58 AM
Hmm. We made the recipe exactly as it was printed twice--once in our test kitchen and once at our photo studio. Perhaps you need to chill the frosting???
I've found another Banana Frosting Recipe that you could try. We haven't tested it, though.
Buttercream Banana Frosting
1/4 cup butter
1/8 teaspoon salt
1/2 cup mashed banana
1/4 teaspoon white vinegar
3 1/2 cups sifted confectioners; sugar
Chopped pecans, toasted, for topping, optional*
Cream butter with salt. Combine mashed banana and vinegar. Add banana mixture to butter mixture alternately with confectioners' sugar. Beat until frosting is fluffy. Garnish top and/or sides of cake with chopped toasted pecans, if desired.
4/21/07 9:45 PM
We followed the recipe exactly and the frosting was absolutely soupy. We drizzled it over the cake layers separately. The cake has wonderful flavor, but we agree with Sally (above) that frosting isn't right!!!
Ellen and Lizzie
Loveland Colorado
1/19/08 9:35 PM
I made this cake in March 07. The frosting slid off the top on the first slice. Yesterday I made the frosting with only 1/2 cup of nuts and chilled the frosting while the cake baked. This helped tremendously. I also waited longer to ice the cake after it completely cooled. However, there was not enough icing for the sides. I cut down the sugar in the cake to 2 cups. It is delicious!
5/13/08 7:59 AM
This icing is a mess. I even added an extra cup of sugar and it still turned out to be a soup. I would not waste my time or supplies on doing it.
5/13/08 8:56 AM
I think that the success of this frosting recipe depends on the ripeness of the bananas. The ones we used in testing were not overly ripe (like the ones normally used in banana breads and other baked goods). Tell us about the ones you used.
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