This can be served immediately but is better when chilled a few hours to allow the flavors to blend thoroughly. My friend’s Nick and Julie brought a gigantic hunk of this to me. I ate it all…it took me a few days but I did it.
1 ½ cups ripe bananas, mashed
2 teaspoons fresh lemon juice
3 cups flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup butter
2 cups sugar
3 eggs
2 teaspoons banana liqueur or Amaretto or pure vanilla extract
1 ½ cups buttermilk
Frosting:
½ cup butter, softened
8 ounces cream cheese, room temperature
1 teaspoon pure vanilla extract
3 ½ cups confectioners’ sugar
1 cup chopped pecans, optional
2 teaspoons fresh lemon juice
3 cups flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup butter
2 cups sugar
3 eggs
2 teaspoons banana liqueur or Amaretto or pure vanilla extract
1 ½ cups buttermilk
Frosting:
½ cup butter, softened
8 ounces cream cheese, room temperature
1 teaspoon pure vanilla extract
3 ½ cups confectioners’ sugar
1 cup chopped pecans, optional
- Preheat oven to 300 degrees.
- Grease and flour 2 or 3 round cake pans, depending on the amount of layers you desire.
- Combine bananas with lemon juice in a small bowl; set aside.
- In another bowl, mix flour, baking soda and salt.
- In a large mixing bowl or kitchen mixer bowl, cream butter and sugar. Add eggs one at a time and the liqueur.
- Slowly add flour alternating with the buttermilk.
- Stir in bananas.
- Pour batter into pans. 3 layers; 2 cups of batter per pan - 2 layers; 3 cups of batter per pan- or use a bunt pan or a 9x13 cake pan. Check cake with knife after 25 minutes of baking to test for doneness,
- Meanwhile make the frosting by creaming the butter, cream cheese and vanilla.
- Add the confectioners sugar a little at a time and mix at high speed until smooth.
- Cool completely then assemble and frost.
- Place chopped pecans around the side of the cake or on the top.
- Cover and refrigerate.
