Name: Banana Nut Cake with Maple Cream Cheese Frosting
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 1 bundt, about 16 servings
Ingredients: 3 ripe medium bananas, mashed; 1 c sugar; 1/2 c brown sugar, packed; 1/2 tsp cinnamon; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 stick butter, softened; 1 c Greek yogurt; 1/2 c oil; 3 c flour; 2 eggs, extra large; 1 1/2 tsp vanilla; 1/3 c chopped pecans; 4 oz cream cheese, softened; 3/4 c powdered sugar; 2 Tbs milk; 2 Tbs maple syrup; 1-2 Tbs chopped pecans, for garnish

Soft, banana cake filled with pecans and iced with a sweet maple cream cheese frosting make this Banana Nut Cake with Maple Cream Cheese Frosting the perfect addition to your next family gathering.

A while ago I borrowed my mother in laws bundt pan with the intention of baking a family recipe, needless to say it didn’t happen. Time passed and one day when my mother in law came over to visit she brought me a brand new pan, happy day! I stowed my shiny new pan in my cookbook cabinet and forgot about it for a few weeks.

Last week our women’s group at church had an activity to celebrate the start of school (and the minimal freedom that brings from those with school age children) but most importantly it was an excuse to get together, chat and eat pizza. So of course I wanted to bring a dessert. I had a few over ripe bananas lying around, so I decided to bake a cake. It turned out to be quite delicious and remember I’m not a big cake fan. A moist, banana cake filled with pecans and iced with a sweet maple cream cheese frosting; if you like bananas, you’re going to love this cake. Enjoy and happy baking!

Banana Nut Cake with Maple Cream Cheese Frosting

Prep 10 mins

Cook 55 mins

Total 1 hour, 5 mins

Author Emily

Yield 1 bundt, about 16 servings

Ingredients

For the cake:

3 ripe medium bananas, mashed
1 c sugar
1/2 c brown sugar, packed
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick butter, softened
1 c Greek yogurt
1/2 c oil
3 c flour
2 eggs, extra large
1 1/2 tsp vanilla
1/3 c chopped pecans

For the frosting:

4 oz cream cheese, softened
3/4 c powdered sugar
2 Tbs milk
2 Tbs maple syrup
1-2 Tbs chopped pecans, for garnish

Instructions

Preheat your oven to 350º and prepare a bundt pan with cooking spray and sprinkle in two Tbs of sugar to coat.
In the bowl of your stand mixer beat the butter, sugars, and cinnamon until fluffy.
Add the eggs one at a time. In a mixing bowl combine the Greek yogurt, bananas, oil and vanilla.
In a separate bowl sift together the flour, baking powder, baking soda, salt and flour.
Alternately add the wet and the dry ingredients to the butter mixture, until the batter just comes together and fold in the pecans.
Spread the batter into the pan and bake for 55-60 minutes until golden and a tester comes out with just a few crumbs.
Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
In a small bowl stir together the cream cheese, powdered sugar, milk and maple syrup.
Drizzle the icing over the cake and sprinkle the remaining pecans, slice and serve.

Notes

Recipe adapted from Apple Cake in Williams-Sonoma Mastering Cakes

Courses cake, dessert

Nutrition Facts

Serving Size 1 slice

Amount Per Serving
% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.