Banana Nut Cake With Cream Cheese Frosting

Recipe Ingredients

		Cake
		Butter - for greasing pans
3 cups	187g / 6.6oz	All-purpose flour - plus more for pans
2 cups	396g / 13oz	Sugar
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Salt
3		Eggs - beaten
3/4 cup	177ml	Vegetable oil
4 cups	948ml	Ripe bananas - mashed (large)
1 cup	146g / 5.1oz	Chopped pecans
1 1/2 teaspoons	7.5ml	Vanilla extract
		Frosting
1 packet		Cream cheese - (8 oz) - room temperature
1/2 cup	99g / 3.5oz	Butter - (1 stick) - room temperature
1 lb	454g / 16oz	Confectioners' sugar - sifted
1 teaspoon	5ml	Vanilla extract
1/2 cup	73g / 2.6oz	Chopped pecans

Recipe Instructions

Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350 degrees.

Cake: In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and vanilla.

Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

Frosting: In a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake.

Fill and frost the cake when it is completely cool.

Source:
"PAULA'S HOME COOKING with Paula Deen - (Show # PA-SP01) - from the TV FOOD NETWORK"

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