Banana Nut Cake Recipe
Ingredients
| Cake flour | 2 1/3 Cup (16 tbs), sifted | |
| Baking Powde- 2 1/2 teaspoons | ||
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ripe Bananas- 1 cup, mashed (2 medium-size) | ||
| Buttermilk | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla | 1/4 Teaspoon | |
| Walnuts | 3/4 Cup (16 tbs), chopped | |
| Orange or Pineapple Juice- 1/2 cup | ||
| Banana | 1 , sliced | |
| RUM BUTTER CREAM FROSTING | ||
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| Sugar | 3 1/2 Cup (16 tbs), powdered | |
| Milk | 1/4 Cup (16 tbs) | |
| Rum extract | 1 1/2 Teaspoon | |
Directions
GETTING READY
1) Preheat the oven to 350°F.
2) Lightly grease two 9X1 1/2-inch layer cake pans and dust with flour.
3) In bowl, soak the banana slices in orange or pineapple juice to retain color.
MAKING
4) In a bowl, sift together flour, soda, baking powder and cinnamon.
5) In a small bowl and stir buttermilk into mashed bananas, set aside.
6) In a large mixer bowl, beat butter or margarine, sugar, and eggs at high speed 3 minutes.
7) Take the bowl out of bowl from mixer.
8) Add in flour mixture alternately with banana-milk mixture, beating after each addition until batter is smooth.
9) Mix in vanilla and 1/2 cup chopped nuts.
10) Transfer the batter into prepared pans.
11) Bake in the oven for 30 minutes, or until a toothpick inserted in cakes comes out clean.
12) Place the pan over a wire racks and allow to cool the layers for 10 minutes.
13) To make the Rum Butter Cream Frosting, in a bowl, beat butter or margarine until soft. While still beating, add sugar alternately with rum extract and milk until creamy-smooth.
FAINALIZING
14) Using knife loosen the cake around the edges and turn out onto wire rack.
15) Allow to cool completely.
16) Place the cake in layers on a serving plate, with rum butter filling in middle.
17) Smear the remaining frosting over the top and on sides
18) Stick the remaining chopped nuts on side of cake.
SERVING
19) Garnish with banana slices and serve.
1) Preheat the oven to 350°F.
2) Lightly grease two 9X1 1/2-inch layer cake pans and dust with flour.
3) In bowl, soak the banana slices in orange or pineapple juice to retain color.
MAKING
4) In a bowl, sift together flour, soda, baking powder and cinnamon.
5) In a small bowl and stir buttermilk into mashed bananas, set aside.
6) In a large mixer bowl, beat butter or margarine, sugar, and eggs at high speed 3 minutes.
7) Take the bowl out of bowl from mixer.
8) Add in flour mixture alternately with banana-milk mixture, beating after each addition until batter is smooth.
9) Mix in vanilla and 1/2 cup chopped nuts.
10) Transfer the batter into prepared pans.
11) Bake in the oven for 30 minutes, or until a toothpick inserted in cakes comes out clean.
12) Place the pan over a wire racks and allow to cool the layers for 10 minutes.
13) To make the Rum Butter Cream Frosting, in a bowl, beat butter or margarine until soft. While still beating, add sugar alternately with rum extract and milk until creamy-smooth.
FAINALIZING
14) Using knife loosen the cake around the edges and turn out onto wire rack.
15) Allow to cool completely.
16) Place the cake in layers on a serving plate, with rum butter filling in middle.
17) Smear the remaining frosting over the top and on sides
18) Stick the remaining chopped nuts on side of cake.
SERVING
19) Garnish with banana slices and serve.
Chef
