BANANA CAKE WITH MOCHA FROSTING AND SALTED CANDIED PEANUTS

And awesome recipe from David Lebovitz, moist and the combination of the bitter mocha frosting with the sweet banana sponge was a really tasty combination. The candied peanuts add a lovely crunch to the soft textures of the cake. Its a keeper cake...trust me its..tasty.

Banana Cake with Mocha Frosting and Salted Candied Peanuts

(from David Lebovitz, Ready for Dessert)

Makes one 9-inch cake, 12 to 16 servings

Banana Cake

• 2 1/2 cups (350 g) all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (8 ounces/230 g) unsalted butter, room temperature
• 1 1/2 cups (300 g) sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon instant espresso or coffee powder
• 2 large eggs, room temperature
• 6 tablespoons (90 ml) buttermilk, yogurt, or sour cream (regular or low fat), room temperature
• 2 cups (500 ml) banana puree (3 to 4 large bananas)
• 1 1/4 cups (125 g) pecans or walnuts, toasted and coarsely chopped

1. Preheat oven to 350° F (175° C).  Butter the bottom and sides of two 9-inch (23-cm) round cake pans and line the bottoms with circles of parchment paper.
2. Using a fine-mesh sieve, sift the flour, cinnamon, baking powder, baking soda and salt into a medium-sized bowl.  Using a large whisk, whisk to combine.
3. In a stand mixer with with the paddle attachment on medium speed, beat together the butter and sugar until light and fluffy, about 3 to 5 minutes.  Add the vanilla extract and espresso powder (or coffee powder) and beat to just combine.
4. Add the eggs one-at-a-time, beating well until completely incorporated.
5. Mix in half of the flour mixture, followed by the sour cream (or buttermilk or yogurt) and banana puree.
6. Reduce speed to stir, stir in the remaining flour mixture, then stir in the pecans (or walnuts) just until combined.  Do not over mix.
7. Divide the batter evenly among the 2 prepared baking pans.  Bake until golden brown and a cake tester inserted in the centres of the cakes comes out clean, about 40 minutes.  Remove from oven and place on a wire rack to cool completely.

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