-
1
To make the cake:
-
2
1) Preheat the oven to 350u00b0. Butter a 13x9-inch glass baking dish and line the bottom with parchment paper.
-
3
2) In the bowl of a stand mixer or using a hand beater, cream the butter until soft and light. Gradually add the maple syrup and beat on medium speed for 5 minutes more, or until very light. The butter and maple syrup may separate slightly.
-
4
3) Beat in the eggs, one at a time, beating well after each addition. Scrape the bowl and beaters occasionally. Beat in the vanilla.
-
5
4) In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the butter mixture along with the milk and bananas. Beat on low speed just until combined.
-
6
5) Scrape the batter into the prepare pan and bake for approximately 35 minutes, or until the cake is well risen and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling rack, removing the paper, and allow to cool completely.
-
7
To make the frosting:
-
8
1) In a medium bowl, beat the cream cheese until smooth. Add the butter, maple syrup, and vanilla and beat until smooth.
-
9
2) Store in the refrigerator until serving. If the frosting becomes too hard, let it sit a room temperature until it's spreadable.
-
10
To serve the cake:
-
11
Cut the cake into desired sized pieces. Spread with frosting. Garnish with toasted pecans. Serve immediately.
