Blue Ribbon Banana Cake With Creamy Nut Filling
photo by BethHallKelley
- Ready In:
- 1hr
- Ingredients:
- 19
- Yields:
-
1 cake
- Serves:
- 10
ingredients
- 177.44 ml shortening
- 354.88 ml sugar
- 236.59 ml banana
- 118.29 ml buttermilk
- 4.92 ml vanilla
- 2 eggs
- 2.46 ml salt
- 473.18 ml cake flour
- 4.92 ml baking soda
- 4.92 ml baking powder
- 118.29 ml pecans
- 236.59 ml coconut
-
creamy nut filling
- 118.29 ml sugar
- 29.58 ml flour
- 118.29 ml cream
- 29.58 ml butter
- 118.29 ml pecans
- 1.64 ml salt
- 4.92 ml vanilla
directions
- Cream together sugar and shortening.
- Add eggs.
- Beat in mashed bananas.
- Sift dry ingredients; add to creamed mixture.
- Add buttermilk and vanilla.
- Stir in chopped nuts.
- Turn into 2 greased and floured 9 inch layer pans.
- Sprinkle 1/2 cup coconut on each layer.
- Bake in 375°F oven 25 to 30 minutes.
- Combine sugar flour butter and cream in saucepan cook until thickened stirring constantly.
- Add nuts vanilla and salt. Cool and put between cake layers.
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Reviews
-
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.
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<p style=text-align: center;>Hi! If you're looking for grandmas recipe, it might be here .</p>
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