This recipe comes from the JOY OF BAKING. But they got it from a Memaw somewhere, you can bet on that! I've made this several times and will include my notes along the way. It seems intense but it really isn't if you prep everything first. And the reward? Oh my! Let's put it this way: I made this for a church cake auction, and it brought in a nifty amount for the project. So, come on and try it! This is a slice from one that I made for a church social. Yes, I made everyone get out of the way while I photographed it!
ABOUT THE BANANAS. This is one time when a blackened banana is your friend. Now, you don't want a banana that has fruit flies buzzing around it, but you want darkened bananas. Something like the image on the right. The key is to make sure the banana is ripe enough to mash easily.
ABOUT THE NUTS. I recommend toasting them first. This way, they'll release some oils for flavor and hold some crunch for the recipe. You do this by placing them on a baking tray in a single layer and toasting in the oven at 350 F for 8-10 minutes until you can smell them. So stay nearby! They'll burn quickly! You will want these finely chopped. You could do it in your processor if you want them very fine, or you can hand chop them.
FIRST THE DRY:
- 1 cup pecans
- 3 cups all-purpose flour
- 2 cups granulated white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- You will want to mix the above together.
- The reason you do not add the nuts to the wet batter is that they'll sink if you do.
- The flour around the nuts keeps distribution even.
- Make sure you SIFT or WHISK THE FLOUR, BAKING SODA, SALT, AND CINNAMON
- together first.
- Then add the nuts, then the sugar, and mix together.
NOW THE WET:
- 3 large eggs, lightly beaten
- 3/4 cup safflower, vegetable, corn, or canola oil (flavorless oil)
- 1 1/2 teaspoons pure vanilla extract
- 1 - 8-ounce can crushed pineapple, do not drain
- 2 cups mashed ripe bananas (about 4 medium-sized bananas)
- I would use the hand mixer for the bananas and eggs to make sure the eggs are well blended.
- Then add the oil, extract, and, lastly, the pineapple.
- Add the wet to the dry and mix by hand, getting down to the bottom to make sure you get all the flour. WARNING: DO NOT OVERMIX.
- Divide between two cake pans lined with parchment and lightly sprayed.
- Bake at 350 for 25-30 minutes, or until done in the center, using the toothpick test.
Pecan Cream Cheese Frosting:
- 1/4 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 1 pound box (about 4 cups) confectioners' sugar (powdered or icing), sifted
- 1 teaspoon pure vanilla extract
- 1/2 cup finely chopped pecans (you can use more, depending on how you want
- to decorate the cake)
- Cream the cheese, butter, and vanilla together until light and fluffy. In increments, set your mixer to low and add the sugar slowly.
- Once finished, frost the cooled cake, then pat the sides with the chopped pecans.
- This recipe serves 16-18 people with small slices. It's a very rich, very tasty recipe.
- You could toast some sweetened coconut and pat it along the sides, or pat the nuts along the sides of the cake.
The first time I made this cake was for a bake auction fundraiser for Baptist Missions, and it sold for $65.00. Needless to say, it's a really good cake on a mission!