A delightful banana cake with a nutty twist, perfect for any occasion.
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round baking pans.
Ensure the pans are well-greased to prevent sticking.
In a large mixing bowl, cream together the butter, vanilla, and brown sugar until light and fluffy.
Use room temperature butter for easier mixing.
Add the eggs one at a time, beating well after each addition.
Crack the eggs into a separate bowl first to avoid shell pieces.
Sift together the flour, baking powder, baking soda, and salt in another bowl.
Sifting helps to aerate the flour and remove lumps.
Mash the bananas and mix them with the milk in a separate bowl.
Use a fork or potato masher for quick mashing.
Gradually add the dry ingredients to the creamed mixture, alternating with the banana mixture. Mix until just combined.
Avoid overmixing to keep the cake tender.
Fold in the chopped pecans gently.
Toast the pecans beforehand for extra flavor.
Divide the batter evenly between the prepared pans and smooth the tops.
Tap the pans gently on the counter to remove air bubbles.
Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Ensure the cakes are completely cool before frosting to prevent melting.
For the frosting, beat the cream cheese until smooth. Gradually add the confectioners' sugar and vanilla, and mix until creamy.
Chill the frosting slightly if it becomes too soft.
Spread the frosting between the cake layers and over the top and sides.
Use an offset spatula for a smooth finish.
Slice and serve your delicious banana pecan cake. Enjoy!
Garnish with extra pecans for a decorative touch.
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