Banana Pecan Cake with Cocoa Hazelnut Buttercream Icing
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.)
Instructions
- 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!