Banana Nut Cake With Butter Pecan Frosting |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 9 |
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Now placed here for safekeeping. Ingredients:
1/2 cup unsalted butter, softened |
1 cup granulated sugar |
1/2 cup egg substitute, beaten until frothy (egg beaters) |
1 teaspoon vanilla extract |
3/4 cup all-purpose flour |
1/2 cup whole wheat flour |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup banana, ripe (mashed) |
1/2 cup pecans, chopped |
1/2 cup unsalted butter, softened |
1/4 cup 1% low-fat milk |
1 teaspoon vanilla extract |
1 dash salt |
2 -2 1/2 cups confectioners' sugar |
1 cup pecans, finely chopped |
Directions:
1. Preheat oven to 350°F; grease an 8 inch square baking pan.
2. For the cake: In a large bowl, cream together 1/2 cup unsalted butter and the granulated sugar.
3. Add egg substitute; stir in the 1/2 teaspoon vanilla extract.
4. In a separate bowl, sift together the flours, baking soda and salt.
5. Beat the flour mixture into the creamed mixture gradually until just combined.
6. Fold in the 1/2 cup chopped pecans and the banana.
7. Pour mixture into the greased 8 inch square pan and bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Cool in pan on a wire rack; frost when cooled.
9. For the frosting: In a small bowl, cream the 1/2 cup unsalted butter.
10. Beat in the milk, 1 teaspoons vanilla, dash salt and enough confectioner's sugar to achieve spreading consistency (somewhere between 2-21/2 cups).
11. Stir in the 1 cup finely chopped pecans, frost your cake, then garnish cake with additional chopped or whole pecans (your choice).
12. A good candidate for OAMC but freeze unfrosted.
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