Blue Ribbon Banana Cake With Creamy Nut Filling

Dienia B.'s Note:

From Farm Journal, July 1969. Darlene Kossman had this recipe

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Serves: 10

Yield: 1.0 cake

• 3/4 cup shortening
• 1 1/2 cups sugar
• 1 cup banana
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 2 eggs
• 1/2 teaspoon salt
• 2 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup pecans
• 1 cup coconut

creamy nut filling

• 1/2 cup sugar
• 2 tablespoons flour
• 1/2 cup cream
• 2 tablespoons butter
• 1/2 cup pecans
• 1/3 teaspoon salt
• 1 teaspoon vanilla

Directions:

1. Cream together sugar and shortening.
2. Add eggs.
3. Beat in mashed bananas.
4. Sift dry ingredients; add to creamed mixture.
5. Add buttermilk and vanilla.
6. Stir in chopped nuts.
7. Turn into 2 greased and floured 9 inch layer pans.
8. Sprinkle 1/2 cup coconut on each layer.
9. Bake in 375°F oven 25 to 30 minutes.
10. Combine sugar flour butter and cream in saucepan cook until thickened stirring constantly.
11. Add nuts vanilla and salt. Cool and put between cake layers.

Reviews

[BethHallKelley]

Pretty good. The cake was moist with just enough banana flavor, and the coconut toasted nicely. The cooking of the filling was a bit unclear, so I just cooked it until it began to stiffen just a bit, firm. I wasn't sure about just having filling and considered making more filling and putting it on top and let it run off the sides, although I think it would be good, I'm thinking it may be too sweet, besides, it is a pretty cake as is. Thanks for posting.

[christalovesotto]

the best part about this cake is the filling!! so great! i didn't have pecans so i substituted walnuts: turned out amazing!! the coconut adds the right amount of flair and fanciness. thanks for posting this!