The Pioneer Woman Tasty Kitchen
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Honey Banana Cake with Cream Cheese Frosting

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Level: Easy

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Description

A moist, delicious honey banana cake with cream cheese frosting for all those overripe bananas sitting on your counter. The perfect retro classic for all your brown banana woes.

Ingredients

  • FOR THE CAKE:
  • 4 whole Ripe Bananas, Mashed
  • 2 teaspoons Lemon Juice
  • ¼ cups Honey
  • 3 cups Flour
  • 1-½ teaspoon Baking Soda
  • 1 Tablespoon Baking Powder
  • ¼ teaspoons Salt
  • ¼ teaspoons Nutmeg
  • 1 stick Butter
  • 1 cup Sugar
  • 3 whole Eggs At Room Temperature
  • 2 teaspoons Vanilla
  • 1-½ cup Buttermilk
  • ⅓ cups Yogurt
  • FOR THE TOPPING:
  • 4 ounces, weight Cream Cheese
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla
  • 2 Tablespoons Milk
  • ½ cups Toasted Pecans, Chopped

Preparation

Preheat oven to 350ºF. Grease and flour a 9×13 pan.

In a small bowl, mix the mashed banana with the lemon juice and honey and set aside. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and nutmeg.

In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, and add the vanilla. In a bowl or large measuring cup, stir together the buttermilk and yogurt.

Gently fold in the flour mixture alternately with the milk/yogurt mixture, starting and ending with the flour. Fold in the banana mixture.

Pour into prepared pan and bake until a toothpick comes out clean, 45 to 55 minutes. Let cool completely.

For the topping, beat cream cheese, powdered sugar, vanilla, and milk together to make a smooth frosting. Spread on top of the cake and sprinkle with chopped toasted pecans.

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