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This easy banana cream cake is baked and served straight from the pan. Preheat oven to 350°. Spray a 13×9-inch baking pan with baking spray with flour. In a large bowl, beat butter and sugar with a mixer at medium speed until fluff y. Add eggs, one at a time, beating well after each addition.
Get your copy of Paula Deen’s Southern Baking here. Preheat oven to 350°. Spray a 13×9-inch baking pan with baking spray with flour. In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
Preheat oven to 350 °F. In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, 1 cup pecans and 1 1/2 teaspoon vanilla.
Ingredients 1 3 cups all purpose flour , plus more for pans 2 2 cups sugar 3 1 teaspoon baking soda 4 1 teaspoon ground cinnamon 5 1/2 teaspoon salt 6 3 beaten eggs 7 3/4 cup vegetable oil 8 4 large ripe bananas , mashed 9 1 cup pecans , chopped 10 1 1/2 teaspoons vanilla extract More items…
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