My Favorite Glazed Banana Cake Recipes

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MY FAVORITE GLAZED BANANA CAKE



My Favorite Glazed Banana Cake image

I've searched high and low for the *perfect* banana cake; well, I think I've found it! This is moist and delicious, easy to make, and the perfect way to use up the oldest, blackest bananas you can find. The glaze topping is a nice change from the typical cream cheese icing, because it's not overpowering--it really allows the full flavor of the banana cake to shine through. Use your choice of ground walnuts or ground pecans in this cake--I've tried both, and either one works fine. I hope you enjoy this recipe as much as I do !! I think it's just fantastic!! (Chris says it reminds him of Entemann's banana cake, only better! How's that for a compliment!) Number of servings depends on how big you make your slices.

Provided by TGirl

Categories     Dessert

Time 40m

Yield 16-18 serving(s)

Number Of Ingredients 18

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour, all purpose
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon allspice
3 bananas, mashed (over-ripe is best, with black peel)
1/2 cup milk
1 cup ground pecans or 1 cup walnuts
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons milk (or more)
1/2 cup pecans or 1/2 cup walnuts, chopped,whole,or ground,for garnish (OPTIONAL)

Steps:

  • In mixing bowl, cream butter and sugar until light and fluffy.
  • Add eggs, one at a time, combining well, then add vanilla.
  • In seperate bowl, combine all dry ingredients (flour, salt, spices, baking powder, and baking soda).
  • Add dry ingredients to creamed butter mixture, alternating with milk and bananas (you can combine milk with mashed bananas to make this step easier).
  • Stir in nuts, and pour into a greased 9 x 13 inch baking dish.
  • Bake at 350 degrees for 30-40 minutes, or until done (insert toothpick or caseknife into center of cake-if it is clean when removed, cake is done).
  • Allow to cool in pan before glazing.
  • GLAZE: Cream butter and sugar, then add vanilla and just enough milk to reach spreadable consistency-you may need as much as 4 tablespoons.
  • Decorate surface of glazed cake with nuts, if desired.
  • This cake refrigerates very well, making it a great"make ahead" dessert.
  • For OAMC, freeze slices of unglazed cake-allow cake to thaw before glazing.

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