Banana Nut Cake with Cream Cheese Frosting

3 ripe bananas peeled and mashed
4 Tbsp butter (room temp)
3 eggs (room temp)
3/4 c sugar
1 tsp vanilla
2 Tbsp veg oil
2 c all purpose flour
2 tsp baking soda
1/2 tsp salt
1/4 c apple juice
3/4 c chopped pecans (divided – reserve 1/4 cup for garnish)
In a medium bowl whisk together flour, baking soda, chopped pecans and salt and set aside.

Beat together butter, oil and sugar with electric mixer. Add 2 of the eggs (1 at a time) separate the final egg and discard yolk and add white to mixture. Beating well. Mix in vanilla. Gradually add in flour mixture and apple juice, just a little bit at a time. Fold in bananas (do not beat or cake will be dense)
Prepare an 8×8 baking dish with non-stick spray or butter. Pour mixture into pan and bake at 375° for 30-35 minutes. Check with a toothpick to make sure it is done in the middle. Remove and allow to cool completely.

Cream Cheese frosting:
4 ounces cream cheese, at room temperature
1/2 teaspoon vanilla extract
1 & 1/2 cups confectioners’ sugar
Using an electric mixer on medium speed, beat cream cheese and vanilla. Reduce speed and gradually add confectioners’ sugar.  Spread frosting on cake. Sprinkle with nuts.


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