The staff of The Paragon recently had a “Thanksgiving” potluck luncheon and one of the hits of the day was Janet Moore’s Banana Nut Cake. Janet was gracious enough to share her recipe with us, so we thought we would pass on to you. It makes a wonderful holiday dessert—so enjoy!
BANANA NUT CAKE
1 Box Duncan Hines Banana Supreme Cake Mix
1 cup toasted pecans (instructions below)
2 bananas (mashed)
Mix cake according to package directions and add mashed bananas and toasted pecans. Grease a 13 x 9 pan (Janet uses glass pan, it seems to work better) or 2 cake pans, pour cake batter into pan. Bake at 325 degrees for about 40 minutes or until cake tests done in center. Let cool completely before icing
TOASTED PECAN CREAM CHEESE ICING
1 8 oz Cream Cheese (softened to room temperature)
1 stick butter or margarine (softened to room temperature)
1 tsp vanilla
1 cup toasted pecans
2 lb box/bag powdered sugar
Cream together cream cheese, butter and vanilla. Add powdered sugar a little at a time until desired consistency (will take most of the bag of powered sugar). Add toasted pecans. Frost the cake and ENJOY!!
TOASTED PECANS
Lightly butter a cookie sheet with butter (Janet used spray butter of butter flavored cooking spray) Spread 2 cups
pecans pieces on pan. Bake at 350 degrees and toast pecans for about 15 or 20 minutes
Your Paragon Kitchen Staff, Shirley, Sara, Jennifer and Kristen
