Banana Nut Cake With Cream Cheese Frosting (Paula Deen)
"This was the wedding cake Paula Deen used for her wedding. This recipe is not formulated for a wedding cake, but for a normal size everyone can use. Increase as needed if you are making tiered or extra large cakes."
photo by Sharlene~W
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
18-20
ingredients
-
Cake
- butter, for greasing pans
- 3 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 3 eggs, beaten
- 3⁄4 cup vegetable oil
- 4 large ripe bananas, mashed
- 1 cup chopped pecans
- 1 1⁄2 teaspoons vanilla extract
-
Frosting
- 1 (8 ounce) package cream cheese, at room temperature
- 1⁄2 cup butter, at room temperature (1 stick)
- 1 lb confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- 1⁄2 cup chopped pecans
directions
- Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350°F.
- For 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: 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.
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Reviews
-
An excellent banana cake! Everyone enjoyed it. It looked beautiful as well. We chose to not frost the sides (just the top) because it looked so pretty without. -
This cake is perfection. My whole family raved over it and devoured every last slice. -
This recipe was absolutely fabulous!!! I made it for my 8 year old son's birthday party last week and everyone demands that I make another in the very near future. It was very easy to make and I wouldn't change a thing. -
This cake was excellent. So moist and plenty of banana flavor. I did have to increase the frosting ingredients by 50% so that I could get a nice amount between each layer of cake. I may have needed additional frosting due to the fact that I put a LOT of toasted pecans in it, which of course, keeps it from spreading as well (I did not put the nuts IN the cake batter, though). It was very good and everyone who had a slice of it loved it. Will definitely make again! -
Thank you for posting this. I made it for a friend to take to a family affair and she said everybody loved it. got request to make it for some of her family members.
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RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
