Banana-Pecan Sheet Cake
TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling
YIELD: 24 servings.
A dear friend of mine gave me this recipe, and I make it often, especially for potlucks. Sometimes I make it ahead, freeze the cake and then frost it before the party. —Merrill Powers, Spearville, Kansas
Ingredients
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1/2 cup butter, softened
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1-2/3 cups sugar
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2 large eggs
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1-1/2 cups mashed ripe bananas
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2-1/2 cups all-purpose flour
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3 teaspoons baking powder
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1 teaspoon salt
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1/4 teaspoon baking soda
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2/3 cup buttermilk
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1/2 cup chopped pecans
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FROSTING:
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1/3 cup butter, softened
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3 cups confectioners' sugar
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1-1/2 teaspoons vanilla extract
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3 to 4 tablespoons fat-free milk
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1/3 cup finely chopped pecans, toasted
Directions
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1.
Preheat oven to 350°. Coat a 15x10x1-in. baking pan with cooking spray.
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2.
In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add bananas, mixing well (mixture will appear curdled).
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3.
In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with buttermilk, beating well after each addition. Fold in pecans.
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4.
Transfer to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
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5.
For frosting, in a large bowl, combine butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost cake. Sprinkle with toasted pecans.
Nutrition Facts
1 piece: 267 calories, 10g fat (4g saturated fat), 35mg cholesterol, 240mg sodium, 43g carbohydrate (31g sugars, 1g fiber), 3g protein.
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