Bananas About Banana Walnut Cake


I was asked to make a banana cake with walnuts and cream cheese frosting. I decided to share the recipe with you. The secret to a good moist banana cake is ripe bananas. Try to plan ahead so you have ripe bananas. 
Ingredients:

3 cups flour 

1 teaspoon salt

1 1/2 baking powder

1 teaspoon baking soda

Whisk dry ingredients together and set aside. 

2 cups sugar

1 cup vegetable oil

3 eggs

2 teaspoons vanilla

5-6 ripe bananas, rough mash (chunky)

1 1/4 cup of chopped walnuts, more for sprinkling on top and around cake if desired

Preheat oven to 350 degrees. Prepare 2 nine inch cake pans or 3 eight cake pans with a spray (Bakers Joy) and line with parchment paper. 

Mix sugar and oil together. Blend well until combined. Add eggs one at a time and combine with oil and sugar mixture. Blend in vanilla. 

Slowly add dry ingredients to the wet ingredients. I usually blend in a third of the flour mixture at a time. Once the dry and wet ingredients are combined, stir in your mashed bananas. Lastly add your walnuts. I like to toast mine for a few minutes either in a skillet on the stove or under the broiler. It really brings out the flavor in the walnuts but this is completely optional. Just be careful not to burn them because burned walnuts do not taste good. Bake for  25 – 35 minutes until cake tester comes out clean. It all depends on what size cake pan you use. 

Cream Cheese Frosting:

2 8 ounce blocks of cream cheese, room temperature 

2 sticks of butter, room temperature 

3 teaspoons of vanilla

2 pounds of powdered sugar 10x is what I use 

Blend cream cheese and butter together. Add vanilla. Slowly add powdered sugar or you will be wearing it. Don’t ask me how I know!  😉  Frost cake and enjoy. Keep refrigerated and take out 20-30 minutes before serving. 

Peggy’s Hummingbird Cake


When our group decided to have May be our Mother’s Favorite Dish, there was no doubt in my mind what I would make. My Mom loved Hummingbird Cake. LOVED it! This was the first cake I ever baked from scratch at 20 years old. This cake has a lot of family memories for me. I had a difficult time trying to decide how to decorate it but when I think of my Mom, I think of beauty and elegance.

A little history on the Hummingbird Cake. It first appeared in Southern Living magazine in 1978. It was submitted to the magazine by Mrs. L. H. Wiggins of Greensboro, North Carolina. There are many ways to make a Hummingbird Cake. This was her favorite way I made this recipe for her. For you Mom ❤️.

Ingredients:
3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 1/2 teaspoon cinnamon, I use Saigon cinnamon
3 eggs beaten
1 1/2 cups vegetable oil
2 teaspoons vanilla, I use Mexican
1 8 ounce can crushed pineapple, not drained
1 1/2 cups chopped pecans
3 cups very ripe (not rotten) bananas, rough mash, not mush should have some chunks

Preheat oven to 350 degrees. Grease and flour 3 9″ pans.

Combine dry ingredients in a large bowl. Add eggs and oil, stir to combine. Do NOT use a mixer! Add vanilla, pineapple, pecans and bananas.

Divide batter equally into the 3 cake pans. Bake for 30 minutes or until done. Cool in pans for 10 minutes, remove and cool completely. Frost cake and keep refrigerated.

Cream Cheese Frosting:
2 8 ounce packages cream cheese, softened
2 sticks of butter
2 1/2 teaspoons of vanilla
2 pounds of powdered sugar

Combine cream cheese and butter and beat until smooth. Add vanilla. Slowly add powdered sugar, mixing until light and fluffy. This will make enough frosting for an 3 layer cake that is not decorated.

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