Banana Nut Cake

SERVES 18–20

Ingredients For Cake:
• Butter, for greasing pans
• 3 cups all-purpose flour, plus more for dusting pans
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 eggs, beaten
• ¾ cup vegetable oil
• 4 large ripe bananas, mashed
• 1 cup chopped pecans
• 1½ teaspoons vanilla extract

Ingredients For Frosting:
• 8 ounces cream cheese, at room temperature
• ½ cup (1 stick) butter, at room temperature
• 1 pound confectioners’ sugar, sifted
• 1 teaspoon vanilla extract
• ½ cup chopped pecans

Preparation:
Butter and flour three 9-inch round cake pans; set aside. Preheat oven to 350 degrees.

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.

Note:
If you are interested in using this recipe for a wedding cake, consult a professional baker, as quantities and bake time will vary based on the number of people you plan to feed.

This recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'