Banana Snack Cake
The source for today’s recipe is Southern Living Magazine. Flavorful, moist, and tasty. Although, this recipe calls for two cups of sugar for the batter, one cup was sufficient. Didn’t miss that extra cup! Also, the recipe calls for four cups of powdered sugar, two cups did the trick. This makes a great bake and take cake!
Yields: 32 servings
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 3 large eggs
- 1 1/3 cups mashed very ripe bananas (about 3 medium)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon table salt
- 1 cup chopped toasted pecans, divided
- Cream Cheese Frosting:
- 1/2 cup butter, softened
- 1 (8-oz.) package cream cheese, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer 1 to 2 minutes or until creamy. Gradually add both sugars, beating well. Add eggs, 1 at a time, beating just until blended after each addition. Add mashed bananas and vanilla, and beat at low speed just until combined.
- Stir together flour and next 4 ingredients in a small bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Stir in 1/2 cup pecans. Spread batter in a greased and floured 15- x 10-inch jelly-roll pan.
- Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 1 hour).
- Spread cake with Cream Cheese Frosting. Top with Glazed Banana Slices, if desired. Sprinkle with remaining 1/2 cup chopped toasted pecans.
- !Cream Cheese Frosting:
- Beat butter and softened cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar and vanilla, beating at low speed until blended. Increase speed to medium-high; beat 1 to 2 minutes or until fluffy.
- Total time: 2 hours