Shelly's Recipe

BANANA CAKE WITH MOCHA FROSTING AND SALTED CANDIED PECANS

Category: Cakes

Banana Cake
2 1/2 cups flour
1 1/2 tsp ground cinnamon
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, at room temperature
1 1/2 cups sugar
1 tsp vanilla extract
1 tbs[ instant espresso or coffee powder
2 large eggs, at room temperature
6 tbsp sour cream
2 cups banana puree (3 to 4 very ripe bananas)
3/4 cup chopped pecans
3/4 cup milk chocolate chips

Preheat oven to 350. Prepare two 9-inch round cake pans with baking spray.

In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.

Cream together butter and sugar until light and fluffy, about 3 minutes. Add vanilla and coffee powder. Beat an additional 30 seconds.

Add eggs, one at a time, scraping down the bowl after each addition.

Mix in half of the flour mixture on low speed, followed by the sour cream and banana puree. Stir in the remaining flour mixture by hand. Fold in the nuts and chocolate chips. Be careful not to over mix.

Divide batter evenly among two pans. Bake until golden brown and a knife inserted into the center comes out clean, about 40 minutes. Remove from oven and let cool completely.

Salted Candied Pecans
1 cup unsalted raw pecans
1/2 cup sugar
3 tbsp water
1/2 tsp sea salt
1/8 tsp ground cinnamon (I might have used more)

In a medium-heavy bottomed saucepan, combine pecans, sugar, and the water over medium heat. When the sugar begins to liquefy, begin stirring. Continue cooking, stirring frequently, until the sugar crystallizes. Decrease the heat to medium-low and continue to cook, stirring, letting the crystallized sugar on the bottom melt and brown slightly.

The, use a heatproof spatula to scrape up the liquefied sugar and continuously coat the pecans with it, tilting the pan to help the sugar coat the nuts evenly.

Once pecans are a bit glossy and coated with syrup(there will be some sugary crystals on them still, which is normal) sprinkle the seas salt and cinnamon over them Stir the pecans a couple of times, then scrape the candied pecans onto a baking sheet and let cool completely.

Mocha Frosting
10 oz semi sweet chocolate, coarsely chopped
1/2 cup espresso or strong brewed coffee
10 tbsp unsalted butter, cut into pieces, at room temperature

Combine chocolate and coffee in a medium heatproof bowl set over a pan of simmering water, stirring occasionally until the chocolate is melted and the mixture is smooth.

Remove the bowl for the heat and whisk in the butter until combined.

To assemble cake: Run a knife around the sides of the cakes to help them loosen form the pans. Invert one cake onto a serving plate. Spread about 3/4 cup of the mocha frosting over the surface of the cake. Invert the second cake layer out of the pan, and place it over the frosted cake layer. Spread the remaining frosting evenly over the top and sides of the cake.

Chop the pecans and sprinkle them over the top of the cake. Again, I kept mine whole for appearance but if eating, chop.

NOTE: Will keep for 3 days at room temperature in a cake dome or air tight container.