Banana Nut Cake

Once you’ve made this incredible cake

you’ll never use a box mix again.

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  • 1 cup room temperature sweet butter.
  • Whip medium speed, 5 minutes, scraping 2 times.

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  • Add 1 & 1/2 cup sugar.
  • 1/2 cup firm packed light brown sugar.
  • Whip on high speed scrapping often.
  • 5 minutes

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  • Add 3 large eggs one at a time.
  • 1 & 1/2 tsp. vanilla extract.
  • 1 cup sour cream

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  • Sift together 3 cups AP flour.
  • 2 tsp. baking soda
  • 2 tsp. fine sea salt

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Add on low speed, mixing 1/3 in at a time to just blended.

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  • Fold in 2 cups mashed over ripe bananas &
  • 1 cup chopped walnuts.
  • Butter 2, 8 inch cake pans.
  • Cut parchment paper in a circle & line bottom.

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  • Bake at 350° on middle shelf.
  • 35-50 minutes, until cake does not jiggle,
  • in center when moved, or a butter knife comes
  • out of center mostly dry.
  • Over baking makes a dry cake.

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  • Baked 45 minutes 325° in convection oven.
  • Rest in pans on racks for 10 minutes.

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  • Place rack on top of cake flip over, remove
  • parchment paper.
  • When cool frost as desired, or cover & store for
  • next day.

https://pamstacticalkitchen.com/2016/06/28/new-wave-frosting/

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