Recipe by Renee Ferraz
It is my understanding that this recipe has been in the family of Captain Reuben Baker for many generations. His grandfather, Captain L.D. Baker, successfully imported bananas from his plantations in Jamaica to his home in New England in the 1800's.
- 1⁄2 cup butter, room temperature
- 1 1⁄4 cups sugar
- 2 eggs
- 2 cups sifted flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 3 ripe bananas, mashed
- 3⁄4 cup toasted chopped walnuts
- 1 cup butter, room temperature
- 1 cup sugar
- 3 eggs
- 2 teaspoons instant coffee, dissolved in
- 1⁄4 cup coffee liqueur
- 1 banana
- 2 tablespoons Grand Marnier
- 1⁄2 cup toasted chopped walnuts
Directions See How It's Made
- For cake: Preheat oven to 350 degrees.
- Cream butter and sugar in mixing bowl.
- Add eggs one at a time, beating well after each addition.
- Sift together dry ingredients and add to butter mixture alternately with milk, beginning and ending with dry ingredients.
- Fold in mashed banana and walnuts.
- Pour into greased 9x5 loaf pan and bake until toothpick inserted in center comes out clean, about 1 hour.
- Let cool in pan 5 mins, invert on cake rack to cool.
- For icing: In small bowl cream butter and sugar at medium speed.
- Using high speed add eggs one at at time, beating well after each addtion.
- Blend in dissolved instant coffee mixture.
- To assemble: Slice cake in half lengthwise.
- Place bottom layer cut side up on cake platter.
- Slice banana and arrange evenly over cake.
- Sprinkle with Grand Marnier.
- Spread one-half of icing over bananas.
- Add top layer and frost top only with remaining icing.
- Garnish with walnuts.