Banana Pecan Cake

Products Used

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Ingredients

Cake

1/2 cup mashed bananas
2 teaspoons lemon juice or vinegar
3 cups all-purpose flour*
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups Imperial Sugar Extra Fine Granulated Sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup sour cream
1 cup milk
1/2 cup pecan chips, optional

Cream Cheese Frosting

1/2 cup unsalted butter, softened
12 oz (1.5 packages) cream cheese, softened
2 teaspoons vanilla extract
4 cups Imperial Sugar Confectioners Powdered Sugar
Top with pecans, if desired

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 275°F. Grease a 9x13-inch pan; set aside.
In a small bowl, mix mashed bananas with lemon juice; set aside. In a medium bowl, mix flour, baking soda, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract, sour cream, and banana/lemon juice mixture.
Beat in flour mixture alternately with milk, mixing until smooth. Fold in pecan chips, if desired.
Pour batter into prepared pan. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. (In some ovens, this may take 10 minutes longer, watch closely!)
Remove from oven and place directly into freezer for 45 minutes. This will stop the baking process and make cake very moist. It is not necessary, but recommend.
For frosting, in a large bowl, cream butter, and cream cheese until smooth. Beat in vanilla. Add powdered sugar and beat on low speed until combined, then on high until frosting is smooth.
Spread on top of cooled cake and sprinkle with additional pecans if desired.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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