Banana Pecan Torte with Cream Cheese Frosting
3-1/2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
2 cups banana, over ripe, mashed, 3-4 medium
2 teaspoons vanilla extract
1/2 cup buttermilk
1 cup pecans, chopped and toasted
8 ounces cream cheese, 1 package
1/2 cup butter, softened, 1 stick
3-1/2 cups powered sugar
1 teaspoon vanilla extract
Preheat oven to 350 F. Grease and flour three 9-in. round cake pans, tapping out the excess flour. In a bowl, whisk together the first 3 dry ingredients; set aside. Toast pecans; set aside to cool. Mash bananas and measure out 2 cups; set aside.
In a large mixing bowl, cream softened butter and sugar until light and fluffy , about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the bananas and vanilla. Add the flour mixture alternately with the buttermilk, beginning and ending with flour mixture. Stir in 3/4 cup of the pecans. Divide evenly into prepared pans.
Bake in preheated oven for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before inverting onto wire racks to cool completely.
For frosting, beat cream cheese, butter and sugar in a small mixing bowl. Add vanilla. Spread only between layers and over top of cake. Sprinkle with the remaining 1/4 cup of pecans.
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Pairs Well With
I saw this recipe in a magazine and had to try it, looked so good. I always have a bunch of bananas in my freezer waiting to be used and this cake looked liked it would be worth trying. I have to say it was delicious and the cream cheese frosting was a perfect topping for it.