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Banana Nut Cake

Chef.at.Home's picture
Ingredients
  Cake flour 2 1⁄3 Cup (37.33 tbs), sifted
  Baking powder 2 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Buttermilk 1⁄2 Cup (8 tbs)
  Mashed ripe bananas 1 Cup (16 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs), softened (1 Stick)
  Sugar 1 1⁄4 Cup (20 tbs)
  Eggs 2
  Vanilla 1⁄4 Teaspoon
  Chopped walnuts 3⁄4 Cup (12 tbs)
  Butter cream frosting 1⁄4 Cup (4 tbs)
  Rum 1 Teaspoon
Directions

1. Grease two 9x1 1/2-inch layer-cake pans; dust lightly with flour; tap out any excess.
2. Sift cake flour, baking powder, baking soda, salt and cinnamon onto waxed paper; reserve. Stir the buttermilk into mashed bananas in a small bowl; reserve.
3. Beat butter or margarine, sugar and eggs in large bowl of mixer at high speed 3 minutes. Remove bowl from mixer.
4. Stir in flour mixture alternately with banana-milk mixture, beating after each addition until batter is smooth. Stir in vanilla and 1/4 cup of the chopped nuts; pour batter into prepared pans.
5. Bake in moderate oven (350°) for 30 minutes, or till centers spring back when pressed with finger.
6. Cool layers in pans on wire racks 10 minutes; loosen around edges with a knife; turn out onto wire racks; cool completely.
7. Put layers together with Rum Butter-Cream Frosting; frost sides and top with remaining frosting. Press remaining 1/2 cup chopped nuts on side of cake. Garnish top with banana slices, if you wish.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Banana

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