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The cake is moist and flavorful, and the layer of praline frosting takes it to the next level. Heavenly as a snack cake or dessert. It would be great even without the frosting as well.
The recipe below makes a large 9x13 cake, but it can easily be halved.
1 1/2 cups brown sugar 2/3 cup butter 6 ripe bananas, mashed 1/2 cup buttermilk 4 tbsp rum 2 egg 2 1/2 cup flour 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/4 tsp cloves 1/4 tsp nutmeg 1/2 cup chopped pecans
Pecan Praline Frosting
1/4 c butter 1/2 c dark brown sugar 8 tbsp milk 4 c powdered sugar 2 tsp vanilla 1/2 c pecans, chopped
Cream together sugar and butter until creamy. Add bananas and mix again until well combined.
Add in buttermilk, rum, and eggs and mix well.
Add in the rest of the banana cake ingredients. Pour into a well prepared 9x13 pan and bake at 350F for 30-40 minutes until center is set and an inserted toothpick comes out clean.
Allow to cool completely.
For frosting -
Mix together butter and sugar in a saucepan. Bring to boil. Reduce heat to medium and continue to stir and cook for 1 minute until it begins to thicken. Let it cool 10 minutes and then combine it with the rest of the frosting ingredients.
Pour over top of the banana cake, spreading evenly and allow to cool and set.