Banana Nut Cake With Butter Pecan Frosting
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
9
ingredients
- 1⁄2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1⁄2 cup egg substitute, beaten until frothy (Egg Beaters)
- 1 teaspoon vanilla extract
- 3⁄4 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup banana, ripe (mashed)
- 1⁄2 cup pecans, chopped
- 1⁄2 cup unsalted butter, softened
- 1⁄4 cup 1% low-fat milk
- 1 teaspoon vanilla extract
- 1 dash salt
- 2 - 2 1⁄2 cups confectioners' sugar
- 1 cup pecans, finely chopped
directions
- Preheat oven to 350°F; grease an 8 inch square baking pan.
- For the cake: In a large bowl, cream together 1/2 cup unsalted butter and the granulated sugar.
- Add egg substitute; stir in the ½ teaspoon vanilla extract.
- In a separate bowl, sift together the flours, baking soda and salt.
- Beat the flour mixture into the creamed mixture gradually until just combined.
- Fold in the ½ cup chopped pecans and the banana.
- Pour mixture into the greased 8 inch square pan and bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in pan on a wire rack; frost when cooled.
- For the frosting: In a small bowl, cream the ½ cup unsalted butter.
- Beat in the milk, 1 teaspoons vanilla, dash salt and enough confectioner's sugar to achieve spreading consistency (somewhere between 2-2½ cups).
- Stir in the 1 cup finely chopped pecans, frost your cake, then garnish cake with additional chopped or whole pecans (your choice).
- A good candidate for OAMC but freeze unfrosted.
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RECIPE SUBMITTED BY
CookinwithGas
United States