Sunday, November 20, 2016

Grandma's Banana Nut Cake

Every holiday at my grandmother's house, you would find this cake on the counter.  So good, so full of memories!  I shared my egg-free adaptation of my Grandmother's recipe for Banana Cake (EF, DF) in May, with the ever popular pairing of cream cheese frosting.  Here is the same recipe with pecans and my Grandmother's amazing banana nut icing.  I have never seen this kind of icing outside of my family gatherings.  The icing is kind of like a banana nut syrup.  Because it is made with fresh bananas, it does darken the longer it sits out.  Although, the longer it sets, the more the icing soaks in to the cake.  Yum!  Regardless, this cake won't last long.

Grandma's Banana Nut Cake

6 medium mashed bananas
½ c vegetable oil
½ c milk 
2 t vanilla extract
3 c flour
2 c sugar
2 t baking powder
2 t baking soda
1 t salt
2 T white vinegar
½ c chopped pecans

Preheat oven to 350o.  Cut out wax paper into a circle that fits the bottom of two round cake pans.  Place wax paper in the bottom of the pan then grease with shortening on top of the paper and up the sides.  Set aside.  

Mix cake in a bowl or with a stand mixer.  Blend the bananas until smooth.  Add oil, milk and vanilla mixing until combined.  Slowing add in the dry ingredients, while mixing the batter.  Lightly dust the pecans with flour, about 1 teaspoon and mix into batter.  Once batter is smooth, then mix in vinegar.  The vinegar reacts with the baking soda to help the cake rise, so you don’t want to put it in too early. 

Pour batter evenly in the two prepared pans immediately and bake for about 30-35 minutes or until toothpick comes out clean.  Cool cake in pans on wire rack for about 20-30 minutes.  Invert onto wire rack, carefully peel off wax paper and cool completely.  When cooled, frost with banana nut icing.

Grandma's Banana Nut Icing

1 c sugar

¾ c milk
2 bananas, mashed
3/4 c nuts

In a sauce pan, mix sugar and milk.  Cook on medium heat until thickens.  Add banana and nuts.  Stir.  Cool slightly before topping the cake.