Banana Pecan Cake with Cocoa Hazelnut Buttercream Icing
By: Palatable Jazz
Published: Wednesday, August 8, 2012 - 12:16pm

Ingredients




What you need for Banana-Pecan Cake
2 Cups of flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
4 bananas
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 tsp vanilla extract
1/4 cup of chopped pecans
1/2 cup of buttermilk
What you need for Cocoa-Hazelnut Buttercream Icing
1 pound unsalted softened butter
3 cups of powdered sugar
1/3 cup unsweetened cocoa powder
1 tbsp of Torani hazelnut syrup
1 tsp of vanilla extract
3 tbsp of heavy whipping cream

Preparation

1 Cake Batter 2 Preheat oven to 350*F spray two 8-9 inch round cake pans with cooking spray 3 Dry Ingredients: Sift Flour, baking soda, baking powder, and salt into a bowl. 4 Puree bananas in a food processor or a blender until rich and creamy 5 Use a electric mixer to beat eggs, and sugar until fluffy and light. Add oil, then vanilla extract until well mixed. Add mashed bananas, mix until well incorporated. 6 Add 1/4 cup dry ingredients to mixer, alternate with buttermilk. Continue alternating both, finish with the dry ingredients. Mix until just blended (do not over mix), then pour into the prepared pan. 7 Place the pans on the center rack of the oven and bake for 30 minutes or until the cake spring back to the touch. Remove and let cool. 8 Let cool completely before shaving off tops. 9 Buttercream Icing 10 Sift Cocoa and sugar together place in bowl 11 Place butter, cocoa, and sugar into mixer until fluffy and light 12 Add Torani hazelnut syrup, heavy whipping cream & vanilla extract 13 Mix until fluffy and light again 14 Use icing to frost cake entire cake (make very generous spread of icing in between each layer of cake) 15 Cut, serve and enjoy!

About

Someone give me an award of the longest titled blog post EVEEERRR! No, but seriously this is a long title…sorry. This is the very first that I have used banana puree in a cake mix. I can’t begin to tell you all how much fun I had making this cake. My sons enjoyed eating it as much as I had making it. I hope you all have fun making this too!
(recipe augmented from “Birthday Cakes” by Parragon, Inc.)