Bob and I have been going bananas lately ... literally. We're trying to eat more fruits and veggies so we bought a bunch of bananas. They're high in fiber, low in calories and contain lots of nutrients. What's more, they make a portable breakfast, an easy snack or a quick dessert.
The only problem is we somehow bought more than the two of us could possibly eat. Not wanting them to go to waste, I decided to bake. I came up with this banana cake because I didn't have all the ingredients for any of my usual ones. And improvising seemed more sensible than going to Super Target and getting sidetracked in the shoe aisle.
Mashed bananas, buttermilk, eggs and shortening make it super moist. Cloves, cinnamon and nutmeg enhance the flavor and bring a wonderful, I've-been-baking aroma to the kitchen. Pecans in the batter and sprinkled on top of the heavenly, homemade cream cheese icing give it an addictive crunch.
Yummy served warm or room temperature, this easy cake is a new favorite around our house. It tastes so delicious we'll be buying extra bananas on purpose next time.
Preheat oven to 350 degrees.
Grease and flour a 15" x 10" sheet pan. Put all the ingredients in a large bowl and beat on low speed until combined, about 30 seconds. Then beat on high speed 3 minutes. Pour into pan.
Bake about 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool. Top with Cream Cheese Frosting.
Combine all ingredients except pecans in a food processor until well blended. Spread on cake. Sprinkle with pecans.
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