Blue Ribbon Banana Cake with Creamy Nut Filli

Brighten up your summer with this delectable cake that is bound to be gobbled up by your family within a day!

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60 minutes Prep: 30 minutes Cook: 30 minutes
4513 calories per serving view nutrition facts
1 servings suggest servings

Ingredients

3/4cups vegetable shortening
1 1/2cup sugar
2large eggs
1cup bananas mashed
1x salt pinch
2cups flour, all-purpose sifted
1teaspoon baking soda
1teaspoon baking powder
1/2cup buttermilk
1teaspoon vanilla extract
1/2cup pecans chopped
1cup coconut shredded
1/2cup brown sugar optional
1/2cup sugar
2tablespoons flour, all-purpose
1/2cup cream
2tablespoons butter
1/2cup pecans chopped
1/4teaspoon salt
1teaspoon vanilla extract
1each egg whites
1/4cup vegetable shortening
1/4cup butter
1/2teaspoon coconut extract
1/2teaspoon vanilla extract

Directions

Cream together shortening and sugar until fluffy. Add eggs. Beat 2 minutes at medium speed. Add bananas. Beat 2 minutes. Sift together dry ingredients, add to creamed mixture along with buttermilk and vanilla. Starting with flour. Beat 2 minutes. Stir in nuts.

Turn into 2 greased and floured 9 inch round layer cake pans. Sprinkle 1/2 cup coconut on each layer. For coffee cake sprinkle with 1/3 cup brown sugar. Bake in moderate, 350 to 375 degree oven, for 25 to 30 minutes. Cool.

For Creamy Nut Filling: Combine ingredients in heavy saucepan. Cook until thickened. Add pecans, salt and vanilla. Cool.

For White Snow Frosting: Cream together egg white, shortening, butter, coconut extract and vanilla. Gradually add powdered sugar, beating till light and fluffy.

Reviews

This was an excellent recipe. Everyone loved the height and restaurant look to this dessert. The White Snow Frosting recipe was missing the amount for the icing sugar, I started with 2 cups and it was perfect, frosted the entire cake. The frosting was stiff and had a tendency to pull up the coconut from the top layer it ended up with a professional look.
over 7 years ago

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