Well, it was another one of those days when I had a whole bunch of bananas that I never got around to eating, and they were getting RIPE! I was going to make banana bread, but was craving cake and I know that Ludmilla would prefer that anyway…so I got down to business and made a banana cake!!!! I’d never made one before so I was excited to try it out. This cake was amazing!!!! Super moist with lots of banana flavor!! But the best part was the frosting….a cream cheese frosting that wasn’t overly sweet and was just the right canvas for Ludmilla to put her special touch on. We don’t like to waste ANY food, so when she saw that we had sweet/spicy pecans left from a salad…my friend she decided to add those to the top of the cake along with some caramelized bananas. Her finishing touch definitely made the cake!!!!
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Preheat oven to 275°.
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
4 ounces unsalted butter, softened
6 ounces cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
Cut bananas into rounds and let them get gold color in a non-stick pan on low heat until golden.
Sweet and Spicy Pecans:
10 oz. pecans
2 T. butter
1 1/2 tsp. cumin
1/2 tsp. cayenne
2 T. sugar
1 tsp. salt
Heat oven to 300F. Heat butter in non-stick saucepan. Add cumin and cayenne and toast until fragrant. Pour over pecans in medium bowl. Add sugar and salt and stir to coat. Put onto sheet pan and toast in oven 20 minutes. We made a video on our Instagram! Cool and use for salads, desserts, or whatever!
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Thanks and Enjoy it!