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Banana Nut Cake With Rum Butter Frosting

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Ingredients
  Sifted cake flour 2 1⁄3 Cup (37.33 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Mashed ripe bananas 1 Cup (16 tbs) (2 medium size)
  Buttermilk 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs) (1 stick)
  Sugar 1 1⁄4 Cup (20 tbs)
  Eggs 2
  Vanilla 1⁄4 Teaspoon
  Chopped walnuts 3⁄4 Cup (12 tbs)
  Rum butter cream frosting 1 Cup (16 tbs) (adjust quantity as needed)
Directions

1. Grease two 9x1 1/2-inch round layer-cake pans; dust lightly with flour; tap out excess.
2. Sift flour, baking powder, baking soda, salt, and cinnamon onto wax paper. Stir buttermilk into mashed bananas in a small bowl.
3. Beat butter or margarine, sugar, and eggs in large bowl with electric mixer at high speed, 3 minutes. (Finish mixing cake by hand.)
4. Stir in flour mixture alternately with banana-milk mixture, beating after each addition until batter is smooth. Stir in the 1/4 teaspoon vanilla and 1/4 cup of the chopped nuts; pour the cake batter into prepared pans.
5. Bake in moderate oven (350°) 30 minutes, or until centers spring back when lightly pressed with fingertip.
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 side and top with remaining frosting. Press remaining 1/2 cup chopped nuts on sides of cake. Garnish top of cake with banana slices, if you wish. (Dip slices in orange or pineapple juice to keep them white.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Banana
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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