Blue Ribbon Banana Cake With Creamy Nut Filling

Recipe by Dienia B.

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

Top Review by 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.

Ingredients Nutrition


  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.

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