Categories: Cakes - Frosting - Icing
Ingredients
- 3/4 cup unsalted butter, softened
- 2 cups sugar
- 3 eggs
- 1 1/2 cups mashed ripe bananas (2 to 3 large)
- 1 1/2 tsp. vanilla extract
- 3 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 3/4 cup buttermilk
- 3/4 cup chopped unsalted pistachios
- Cream Cheese Frosting:
- 2 containers (8 oz. each) whipped cream cheese, room temperature
- 1/2 cup butter, softened
- 1/2 cup baking cocoa
- 4 1/2 cups confectioners' sugar
- 2 tsp. vanilla extract
- Additional chopped unsalted pistachios, Optional
Directions
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In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla.
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Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately
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with buttermilk, beating well after each addition. Fold in 3/4 cup pistachios.
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Transfer to two greased and floured 8-inch round baking pans. Bake at 350 degrees for 45 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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For frosting: In a large bowl, beat cream cheese and butter until smooth. Add cocoa; mix until blended. Add confectioners’ sugar and vanilla; beat until creamy.
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Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake. Spread top and sides with 2 cups frosting. Press pistachios into sides of cake if desired.
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Cut a small hole in the corner of a large pastry or plastic bag insert a #45 petal pastry tip. Fill the bag with remaining frosting. Pipe concentric circles over top of cake. Refrigerate for at least 1 hour or until frosting in set.