I had leftover Vanilla Buttercream frosting from birthday cupcakes I made and some ripe bananas that needed to be used. Thought “Why not” make a four layered banana cake using my banana bread recipe. ( I used four bananas instead of three in each batch). This cake turned out so delicious and was simple to make. Here’s the frosting recipe and optional to use some candied nuts (pecans). Both of these recipes you can find here on my website. To make it easier for you I’ve added the links. HERE for banana bread recipe (omit the chocolate chips). For the candied nuts. HERE .
Use Four 9x9 round baking pans. My banana bread recipe will make two rounds. Make sure to fill each pan equally. Bake four cakes to stack. Cool the cakes completely before frosting each layer and the outside of the entire cake. Chop up your candied nuts ( I used pecans) and scatter on top and press randomly around the outside of cake. Enjoy!
Vanilla Buttercream Frosting
Ingredients:
2 sticks unsalted Butter, room temperature
5 cups Powdered Sugar
1 1/2 Teaspoon Real Vanilla Extract
5-6 Tablespoon Heavy Cream or Whole milk
Directions:
Using an electric mixer beat the soft butter until soft and creamy state.
Slowly add the powdered sugar. Periodically stop and scrap the sides using a spatula.
After butter and powdered sugar are completely mixed add the vanilla and the milk. Mix all together and smooth.
Ready to frost your cake!
Frosting can be refrigerated up to 4 days for later use. Bring to room temperature before using.
*I doubled the recipe sometimes to have frosting ready for another baking project.
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