Tuesday, January 28, 2014

BANANA PECAN TORTE

1 cup butter, softened
2 1/2 cups granulated sugar
4 eggs
2 cups mashed ripe bananas (about 4 medium to large bananas)
2 tsp vanilla extract
3 1/2 cups all-purpose flour
2 tsp baking soda
3/4 tsp salt
1/2 cup buttermilk
1 cup chopped pecans, toasted

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

In large mixer bowl, cream the butter and sugar; add the eggs, one at a time, beating well after each one. Beat in the bananas and vanilla extract.

Combine the flour, baking soda, and salt; add to the creamed mixture alternately with the buttermilk. Stir in the pecans.  Divide the batter evenly into the three prepared pans.  Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.

Remove from oven and allow to cool in pans for 10 minutes. Remove from pans to wire racks to cool completely.  When completely cooled, assemble with the frosting recipe below.

FROSTING:
1 pkg (8-oz) cream cheese, softened
1/2 cup butter, softened
3 1/2 cups powdered sugar
1 tsp vanilla extract
Toasted chopped pecans for garnish

Beat the cream cheese, butter, and powdered sugar in a mixing bowl until blended. Stir in the vanilla extract.

Assemble cake by placing one layer on serving plate; top with 1/3 of the frosting. Top frosting with the second layer; top with another 1/3 of frosting. Add the last layer and top with the remaining frosting. Sprinkle the chopped pecans over the top.


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