Banana Pecan Torte with Cream Cheese Frosting
"A delicious 3 layer cake that makes a lovely presentation at the table."
Yield
16 servingsPrep
30 minCook
35 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | cup |
butter
softened |
|
| 2 ½ | cups |
sugar
|
|
| 4 | large |
eggs
at room temperature |
|
| 2 | cups |
bananas
over ripe, mashed, 3-4 medium |
|
| 2 | teaspoons |
vanilla extract
pure |
|
| ½ | cup |
buttermilk
|
|
| 1 | cup |
pecans
chopped and toasted, may also use walnuts |
|
| For the cream cheese frosting | |||
| 8 | ounces |
cream cheese
1 package |
|
| ½ | cup |
butter
softened, 1 stick |
|
| 3 ½ | cups |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
pure |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 237 | ml |
butter
softened |
|
| 591 | ml |
sugar
|
|
| 4 | large |
eggs
at room temperature |
|
| 473 | ml |
bananas
over ripe, mashed, 3-4 medium |
|
| 1E+1 | ml |
vanilla extract
pure |
|
| 118 | ml |
buttermilk
|
|
| 237 | ml |
pecans
chopped and toasted, may also use walnuts |
|
| For the cream cheese frosting: | |||
| 231.2 | ml/g |
cream cheese
1 package |
|
| 118 | ml |
butter
softened, 1 stick |
|
| 828 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
pure |
|
Directions
Preheat oven to 350° F. Grease and flour three 9 inch round cake pans, tapping out excess flour.
In a bowl, whisk together the first 3 dry ingredients; set aside.
Toast pecans*; set aside to cool.
Mash bananas and measure out 2 cups; set aside.
In a large bowl, cream softened butter and sugar until light and fluffy, about 4 minutes.
Add the eggs, one at a time, beating well after each addition.
Beat in bananas and vanilla.
Add the flour mixture alternately with the buttermilk, beginning and ending with flour mixture.
Stir in ¾ cup of the pecans.
Divide evenly into prepared pans.
Bake in preheated oven for for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
Cool in pans for 10 minutes before inverting onto wire racks to cool completely.
Meanwhile take cream cheese and butter out of fridge to soften.
FROSTING:
Beat cream cheese, butter and sugar in small mixer bowl. Add vanilla. Spread only between layers and over top of cake. Sprinkle with the remaining ¼ cup of pecans.
*To toast pecans: Heat a cast iron, or other heavy skillet. Place the pecans in the pan and heat until they get hot and aromatic (only about 3 minutes), shaking constantly.
Nutrition Facts: 1 serving (1 slice) equals 623 calories, 29 g fat (15 g saturated fat), 115 mg cholesterol, 509 mg sodium, 87 g carbohydrate, 2 g fiber, 7 g protein.
