Once it is done, you are going to make a quick cream cheese frosting out of cream cheese, butter, sugar and a little vanilla. Frost the top only.
Now, your fabulous banana cake will be perfectly fine just like this. But I like to go the extra mile and sprinkle chopped candied pecans on top. (The Southern husband would like to take this opportunity to let everyone know that the proper pronunciation of this word is PE-can. Not puh-CAHN. PEEEE-can. In case you needed to know that.) If you don’t have PE-cans handy, you can use candied walnuts, or toasted walnuts or anything along those lines. You could even go rogue and use toasted coconut. But I had candied pecans, so candied pecans it was!
Serves: 10-12 servings
- 1 stick of butter, softened
- 1 cup of mashed ripe bananas (2-3)
- 1½ cup superfine sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ⅓ cup milk
- ½ teaspoon baking soda
- 1½ cups self-rising flour
- 4 ounces cream cheese at room temperature
- 3 tablespoons of butter at room temperature.
- 1½ cups confectioner's sugar
- 1 teaspoon vanilla
- 1 cup chopped candied pecans
- Preheat oven to 32 Grease a 9 inch springform pan.
- Place butter, banana, sugar, vaniila, eggs and milk into a blender and process until smooth.
- Mix baking soda with flour and add to blender. Process until just combined.
- Put batter in springform pan and bake until toothpick comes out clean, about one hour.
- When cake is cool, make frosting: Beat cream cheese and butter together until fluffy and well-combined. On the slowest setting, beat in sugar and then vanilla. If the frosting seems too thick to you, add a tablespoon of milk.
- Frost the top only of the cake. Sprinkle with pecans and serve!