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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Ingredients:
3/4 cup butter, softened |
1 cup sugar |
1/2 cup packed brown sugar |
2 eggs |
1 cup mashed ripe banana |
1 teaspoon vanilla extract |
2 cups cake flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup buttermilk |
1/2 cup half-and-half cream |
1/2 cup sugar |
2 tablespoons butter |
2 tablespoons flour |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
1/2 cup chopped pecans |
2 cups heavy whipping cream |
1/4 cup confectioners' sugar |
Directions:
1. In a mixing bowl, cream butter and sugars until fluffy. Add eggs; beat for 2 minutes. Add banana and vanilla; beat for 2 minutes. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk. Pour into two greased and floured 9 inch round baking pans. Bake at 375 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes; remove to wire racks and cool completely.
2. For filling, combine half-and-half cream, sugar, butter, flour and salt in a saucepan. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla and pecans. Cool. Spread between cake layers.
3. For frosting, beat whipping cream until soft peaks form. Gradually beat in the confectioners sugar; beat until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator.
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