↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
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.
view more member recipes
BANANA CAKE WITH MOCHA FROSTING AND SALTED CANDIED PECANS
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
* Guinness Chocolate Cake With Irish Whiskey Salted Caramel Frosting *
by sgre52160
1 box of Devil’s Food Cake mix, substitute Guinness for the water and follow the instructions on the back of the box. Mix in 1 cup of semisweet chocolate chips into the batter. Back as directed.
by sgre52160
1 box of Devil’s Food Cake mix, substitute Guinness for the water and follow the instructions on the back of the box. Mix in 1 cup of semisweet chocolate chips into the batter. Back as directed.
Banana-oatmeal Cake With Salted Peanut Butter-caramel And Honey Whipped Cream
by sgre52160
5 tablespoons honey roasted peanut halves 1 1/2 cups all purpose flour (spooned and leveled) 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup old fashioned oats 1
by sgre52160
5 tablespoons honey roasted peanut halves 1 1/2 cups all purpose flour (spooned and leveled) 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup old fashioned oats 1
Cappuccino Cake With Mocha Frosting
by sgre52160
1 pkg white cake mix 1/4 cup instant cappuccino coffee powder 1 tbsp vegetable oil 3 egg whites 1 1/4 cups water 1 cup shortening 1 1/2 tsp vanilla extract 4 1/2 cups confectioners sugar
by sgre52160
1 pkg white cake mix 1/4 cup instant cappuccino coffee powder 1 tbsp vegetable oil 3 egg whites 1 1/4 cups water 1 cup shortening 1 1/2 tsp vanilla extract 4 1/2 cups confectioners sugar
Caramel Apple Spice Cake With Brown Butter Frosting & Toasted Pecans
by sgre52160
Cake: 1 1/2 cups (3 sticks) unsalted butter at room temperature 3 cups sugar 2 tablespoons light molasses 6 large eggs 3 cups cake flour 1 1/4 teaspoons baking soda 1/4 teaspoon kosher salt 2
by sgre52160
Cake: 1 1/2 cups (3 sticks) unsalted butter at room temperature 3 cups sugar 2 tablespoons light molasses 6 large eggs 3 cups cake flour 1 1/4 teaspoons baking soda 1/4 teaspoon kosher salt 2
Candied Pecans
by kathiecooks
1 egg white 1/2 cup packed brown sugar 1 dash vanilla extract 4 cups pecans Preheat oven to 275 degrees. Line a cookie sheet with wax paper. Spray the wax paper with cooking spray. Beat
by kathiecooks
1 egg white 1/2 cup packed brown sugar 1 dash vanilla extract 4 cups pecans Preheat oven to 275 degrees. Line a cookie sheet with wax paper. Spray the wax paper with cooking spray. Beat
view more member recipes
related CDKitchen recipes
Butterfinger Banana Cake
Hummingbird Cake From Scratch
Drunken Gingerbread Men Cupcakes
Banana Butter Frosting
Caramel Spice Crawlin' Cake (Icing In The Cake)
Carrot Cake Without Pineapple But With Cream Cheese Frosting
Cake Mix Carrot Cake
Five-Spice Candied Pecans
B.B. King's German Chocolate Cake
Boston Cream Cake