Walnut-Banana Cake W/ Buttercream Frosting
I didn’t want to make a banana bread so I decided to turn moms recipe into a cake.
I also found a tiny bag of chopped walnuts and a half bag of salted chopped nuts from
my pantry so I added those for some texture, and must say everyone loved it.
I ended up with this walnut-banana cake with buttercream frosting.
It was as usual, sinfully delicious.

I got this banana bread/cake recipe from one of my moms old
recipe books, I've not changed it very much.
INGREDIENTS

* 1 1/4 cups white sugar
* 1/2 cup butter
* 2 eggs, beaten
* 1 teaspoon baking soda
* 1/4 cup sour cream
* 1 cup mashed bananas + * 1/2 cup more
* 1 1/2 cups cake flour
* 1 teaspoon vanilla extract
* a pinch of nutmeg *
* 1 small bag of walnuts, and some chopped salted nuts, I decide how much of each to add,
I crushed em all a little bit, just smacked the bags a few times using the bottom of a heavy glass

Preheat your oven to 350 degrees F (175 degrees C).

Grease and flour *2 round pans.

In a large bowl, cream butter and sugar until light. Add eggs and beat well.
Dissolve soda in the sour cream and add it to the butter mixture.
Beat well. Add the mashed bananas and mix in.
Add cake flour, *nutmeg, and mix well. Stir in vanilla extract.

Fold in the walnuts/nuts into the mixture. Just use a spatula, start in the middle,
scoop halfway to fold in the nuts. Don’t stir it in there, just slowly fold it in.

Pour equal batter into 2 round cake pans and bake at 350 degrees F (175 degrees C)
for 45 minutes or until done.


Cool the cake completely before frosting.

* BUTTERCREAM Frosting :

Beat together 2 sticks of butter, 3 cups of confectionary sugar and a tsp of vanilla extract.

Once the cakes are cooled completely the cake rule is to slice off the top of the cake to have an even setting.
You can do that if you want but I got lazy so I didn’t. Oops.
It was fine. My cake stood still and firm and it was delish .

Place the 1st cake on top of a cake stand, or a plate huge enough to accommodate the size of the cake.
Frost the top. Not too thick, not to thin either. Stack the second cake on top. Frost the top, then layer in
frosting to side of the layered cake, working it all around, not too thick.
If you don’t have a frosting spreader, a butter knife is just fine.