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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This can be served immediately but it is much better when chillded a few hours to allow flavors to blend thoroughly. Ingredients:
1 1/2 cups ripe bananas, mashed |
2 teaspoons lemon juice |
3 cups flour |
1 1/2 teaspoons baking soda |
1/4 teaspoon salt |
3/4 cup butter |
2 cups sugar |
3 eggs |
2 teaspoons banana liqueur or amaretto or pure vanilla extract |
1 1/2 cups buttermilk |
frosting |
1/2 cup butter, softened |
8 ounces cream cheese, room temperature |
1 teaspoon pure vanilla extract |
3 1/2 cups confectioners' sugar |
1 cup chopped pecans |
Directions:
1. Preheat oven to 300°.
2. Grease and flour cake pans.
3. Combine bananas with lemon juice in a small bowl; set aside.
4. In another bowl, mix flour, baking soda and salt.
5. In a large mixing bowl or kitchen mixer bowl, cream butter and sugar. Add eggs one at a time and the liqueur.
6. Slowly add flour alternating with the buttermilk. Stir in bananas.
7. Pour batter into pans.
8. 3 layers; 2 cups of batter per pan - 2 layers; 3 cups of batter per pan -or you can use bundt pan or 9 x 13 cake pan. Check cake with knife to determine when it is done at about 25 minutes (my three layers were done in 25 minutes but if you are making two layers your time will most likely increase).
9. Meanwhile make the frosting: Cream butter and cream cheese and add vanilla. Add confectioners sugar a little at a time and mix at high speed until smooth.
10. Cool completely then frost. Place chopped pecans around side of cake to hide imperfections in layers or add to top.
11. Cover and place in refrigerator.
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