Four Layer Banana Crunch Cake
Ingredients
Crunch Topping
-
3
cups
pecans, finely chopped
-
11
ounces
vanilla wafers
-
3
cups
light brown sugar
-
8
oz
butter, melted
Banana Cake
-
3
cups
all-purpose flour
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
2
cups
mashed overripe bananas
-
1
teaspoon
lemon juice
-
½
cup
unsalted butter, softened
-
¼
cup
vegetable oil
-
1
cup
granulated sugar
-
½
cup
light brown sugar, packed
-
3
large
eggs
-
1
teaspoon
vanilla extract
-
1 ½
cups
Greek yogurt, full fat
Cream Cheese Frosting
-
32
oz
cream cheese, at room temperature
-
12
oz
unsalted butter, at room temperature
-
2 ½
cups
powdered sugar
-
2
teaspoons
vanilla extract
Instructions
- Prepare the crunch topping by pulsing the vanilla wafers and pecans in a food processor, then mixing with brown sugar and melted butter.
- Butter and flour four 9-inch cake pans and line the bottoms with parchment paper.
- Press the crunch mixture into the bottoms of the prepared cake pans.
- Preheat the oven to 325°F.
- In a bowl, whisk together the flour, baking soda, and salt; set aside.
- Mash the bananas with lemon juice.
- In a stand mixer, whip the butter, vegetable oil, granulated sugar, and light brown sugar until fluffy.
- Add eggs one at a time, then mix in vanilla and mashed bananas.
- Alternately add the flour mixture and Greek yogurt in three batches, starting and ending with the flour mixture.
- Divide the batter evenly among the cake pans and spread into an even layer.
- Bake for 30-35 minutes until a toothpick comes out clean; allow to cool completely.
- For the frosting, whip cream cheese and butter until smooth, then gradually add powdered sugar and vanilla.
- Assemble the cake by layering the cakes with frosting between each layer.
- Frost the top and sides of the cake, optionally coating with the reserved crunch mixture.
Nutrition Facts (estimated)
Servings
20
Calories
950
Total fat
60g
Total carbohydrates
98g
Total protein
10g
Sodium
361mg
Cholesterol
152mg
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