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08/22/2011 National Pecan Torte Day Banana Pecan Torte

Source of Recipe

Taste Of Home


List of Ingredients

HOME COOKIN’ 08/22/2011 National Pecan Torte Day Banana Pecan Torte


Banana Pecan Torte

1 cup butter, softened
2-1/2 cups sugar
4 eggs
2 cups mashed ripe bananas (about 3 to 4 medium)
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup buttermilk
1 cup chopped pecans, toasted

FROSTING:

1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
1/2 cup butter, softened
3-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Toasted chopped pecans


Recipe



In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda and salt;; add to creamed mixture alternately with buttermilk. Stir in pecans.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes; remove to wire racks to cool completely.

For the frosting, beat cream cheese, butter and sugar in a small bowl. Add vanilla. Spread between layers and over top of cake. Sprinkle with pecans. Store in the refrigerator. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 slice) equals 623 calories, 29 g fat (15 g saturated fat), 115 mg cholesterol, 509 mg sodium, 87 g carbohydrate, 2 g fiber, 7 g protein.