Ingredients: |
Ingredients: For the Crunch Topping:
3 cups finely chopped pecans
11-ounces vanilla wafers, about 75 cookies
3 cups light brown sugar, packed
1 stick unsalted butter, melted
Softened butter for greasing the pans
For the Banana Cake:
½ cup unsalted butter, softened
¼ cup vegetable oil
1 cup granulated sugar
½ cup light brown sugar, packed
3 large eggs
2 cups mashed overripe bananas, about 4 large bananas
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
3¼ cups plus 2 tablespoons cake flour
1 teaspoon baking soda
½ teaspoon kosher salt
1½ cups full fat plain Greek yogurt
For the Cream Cheese Frosting:
32-ounces cream cheese, room temperature
1½ sticks unsalted butter, softened
2½ cups sifted confectioners' sugar
2 teaspoons pure vanilla extract
|
Directions: |
Directions:1). Preheat the oven to 350 degrees. For the crunch topping, place the cookies in a food processor, and pulse the cookies to a fine crumb. Add the pecans, and pulse to a fine chop. In a medium bowl, mix the cookie crumbs, pecans and brown sugar together, blending well. Add in the melted butter and mix to combine. If the mixture seems too dry, add additional melted butter. Place 2 cups of the crunch mixture in an oven proof dish for 8 to 10 minutes or until it crisps up a bit, being careful not to allow it to burn. Remove from the oven and allow it to cool completely. Set aside for later to garnish the cake.
2). Grease four 9-inch round cake pans with softened butter. Cut out 4 pieces of parchment paper the size of the bottoms of the cake pans. Line the cake pans with the parchment paper then grease the parchment and pans again with softened butter. Divide the remaining crunch mixture evenly into the cake pans, about one very full cup per pan, pressing it into the bottom of the cake pans and spreading it evenly.
3). For the cake, turn down the oven temperature to 325 degrees. In the bowl of a stand mixer, fitted with the paddle attachment on medium-high speed, beat the butter and oil until light and fluffy, about 2 minutes. Add the sugar and brown sugar and beat for another 3 to 4 minutes, scraping down the sides of the bowl as needed. Turn the mixer speed to medium and add in the eggs, one at a time, mixing for one minute after each addition. Mash the bananas with the lemon juice. Stir in the mashed banana and lemon juice mixture and the vanilla and mix until combined. Sift together the flour, soda and salt. With the mixer set on low speed, slowly add the flour mixture in 3 batches and the yogurt in 2 batches alternating, beginning and ending with the flour mixture. Mix just until combined after each addition. Be careful not to over mix.
4). Divide the batter equally into the prepared cake pans, smooth it out with an offset spatula and make it as even as possible in the pan. Be careful spreading the batter so you don't pull up the crunch topping. Bake for about 30 to 35 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow the cakes to cool in the pans about 10 minutes before turning them out onto a wire rack. Remove the parchment paper and allow the cakes to cool completely. Once the cakes are cooled, wrap the layers in plastic wrap and place them in the refrigerator for a few hours or overnight before frosting.
5). To make the Cream Cheese Frosting, in the bowl of an electric mixer fitted with the paddle attachment, whip the cream cheese and butter on medium-high speed until very smooth and creamy, about 2 to 3 minutes. With the mixer on low speed, slowly add in the confectioners' sugar and mix to combine. Add in the vanilla and turn the mixer up to medium-high speed and mix for 1 to 2 minutes. Set aside until needed.
6). When you're ready to assemble the cake, place one layer on a plate with the crunch mixture facing down and spread with the frosting. Place the second layer on top of the filling and repeat the process for the second and third layers. Place the fourth layer on top and spread the top and sides of the cake with the remaining frosting. Garnish the top and sides of the cake with the reserved crunch mixture. Refrigerate for 2 hours before serving. |
This recipe for Banana Crunch Cake with Cream Cheese Frosting is from