Banana Pecan cake

One of your easrliest food memories must be of banana bread - a very American staple and you probably have your preference for recipes, moist, dry, with nuts, without - or you may be one of those that can enjoy banana bread in any form or likeness. Why even our dog would snatch any up that came his way. (soft-hearted dog lovers!) That’s where I fall, but am reduced to picking out raisins if anyone has gone that far.

So, I would assume that most of us are pre-disposed to like this cake - a moist version with pecans and frosted with the queen of all frosting, cream cheese frosting. What’s not to like except he calories. As moderation in all things is our guide ti iw worth summoning up your self-control to sample this beauty.

The frist version I had of this recipe was too dry and so I now use a moister cake, and the bananas too stingy, so I added more. The pecans were a natural sweet component of crunch and candying them make them even more so. And the cream cheese frosting…no “whys’ that need explaining only “why nots”.

If it’s been a while it might be about to time to create some more sweet memories. This recipe is sure to have you dreaming of more.

Banana Cream Pecan Cake

2 1/4 cups all purpose flour

1 3/4 cups sugar

1 cup chopped pecans

3 medium ripe banans

3 eggs

2/3 cups vegetable oil

1/3 cup buttermilk

1 1/2 teaspoons baking soda

2 teaspoons vanilla extract

1 teaspoon salt

1 cup softened butter 

2 (8 oz.) packages cream cheese, room temperature

1 ½ cups powdered sugar

3 large bananas, peeled, sliced 

1/4 cup whole pecans

2 tablespoons butter

1/3 cup sugar

-Preheat oven to 325.  Lightly butter three 8” round cake pans; dust pans with flour.

-Combine all ingredients in large bowl and mix at medium-high speed until mixture is fairly smooth. Add chopped pecans and stir in well. Transfer to prepared pans, placing an equal amount into each pan. Bake until tops are golden brown and knife comes out clean when inserted in the center, about 25 - 30 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around cakes to loosen, turn cakes out onto racks and cool completely.

-Beat cream cheese and remaining 1 cup butter in large bowl until light and fluffy. Beat in remaining 1 Tab. vanilla and pinch of salt. Gradually beat in powdered sugar. Cover and refrigerate frosting until firm enough to spread, about 15 minutes.

-Place 1 cake layer on platter. Spread ½ cup frosting over top. Place half of sliced bananas evenly over frosting, leaving a 1/4 “ border at edge. Place second cake layer on work surface. Spread 1/3 cup frosting over top. Place remaining bananas evenly over frosting, leaving a ¼” border at edge. Place third cake layer on work surface. Spread 1/3 cup frosting on top. Place third cake layer, frosting side down atop 2nd cake layer with the bananas. Spread remaining frosting over sides and top of cake.

-In a small saucepan, melt 2 tablespoons butter and stir in 1/3 cup sugar. Stir until sugar is dissolved. Add whole pecans and stir over medium-high heat until pecans are coated with mixture, about 3 minutes. Remove pecans and place on paper towel to cool.

-Garnish cake with whole, candied pecans and a few slices of fresh banana. Cover cake lightly and chill. Let stand 1 hour at room temperature before serving. Serves 10 - 12

Pour batter evenly into prepared pans.

Turn out cakes and allow to cool completely.

Spread 1st layer with frosting and then arrange fresh banana slices on top.

Cover whole cake with cream cheese frosting.

Garnish cake with candied pecans and fresh banana slices.

A beautiful, moist and crunchy cake!