Banana Nut Cake Recipe
Ingredients
| Cake flour | 2 1/3 Cup (16 tbs), sifted | |
| Baking powder | 2 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Buttermilk | 1/2 Cup (16 tbs) | |
| Ripe bananas | 1 Cup (16 tbs), mashed | |
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla | 1/4 Teaspoon | |
| Walnuts | 3/4 Cup (16 tbs), chopped | |
| Rum Butter-Cream Frosting | ||
Directions
1. Grease two 9x1 1/2-inch layer-cake pans; dust lightly with flour; tap out any excess.
2. Sift cake flour, baking powder, baking soda, salt and cinnamon onto waxed paper; reserve. Stir the buttermilk into mashed bananas in a small bowl; reserve.
3. Beat butter or margarine, sugar and eggs in large bowl of mixer at high speed 3 minutes. Remove bowl from mixer.
4. Stir in flour mixture alternately with banana-milk mixture, beating after each addition until batter is smooth. Stir in vanilla and 1/4 cup of the chopped nuts; pour batter into prepared pans.
5. Bake in moderate oven (350°) for 30 minutes, or till centers spring back when pressed with finger.
6. Cool layers in pans on wire racks 10 minutes; loosen around edges with a knife; turn out onto wire racks; cool completely.
7. Put layers together with Rum Butter-Cream Frosting; frost sides and top with remaining frosting. Press remaining 1/2 cup chopped nuts on side of cake. Garnish top with banana slices, if you wish.
2. Sift cake flour, baking powder, baking soda, salt and cinnamon onto waxed paper; reserve. Stir the buttermilk into mashed bananas in a small bowl; reserve.
3. Beat butter or margarine, sugar and eggs in large bowl of mixer at high speed 3 minutes. Remove bowl from mixer.
4. Stir in flour mixture alternately with banana-milk mixture, beating after each addition until batter is smooth. Stir in vanilla and 1/4 cup of the chopped nuts; pour batter into prepared pans.
5. Bake in moderate oven (350°) for 30 minutes, or till centers spring back when pressed with finger.
6. Cool layers in pans on wire racks 10 minutes; loosen around edges with a knife; turn out onto wire racks; cool completely.
7. Put layers together with Rum Butter-Cream Frosting; frost sides and top with remaining frosting. Press remaining 1/2 cup chopped nuts on side of cake. Garnish top with banana slices, if you wish.
Chef
