Banana Banshee Supreme- part 1
Yield
1 CakePrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cake flour
|
|
| 1 | cup |
bananas
mashed |
|
| 1 ⅓ | cups |
sugar
|
|
| ⅔ | cup |
buttermilk
or sour milk |
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | large |
eggs
seperated |
|
| ⅓ | cup |
vegetable oil
|
|
| ½ | cup |
almonds
sliced |
|
| Filling | |||
| ½ | cup |
sugar
|
|
| 2 | cups |
milk
|
|
| 4 | tablespoons |
cornstarch
|
|
| 4 | large |
eggs
lightly beaten |
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| Frosting | |||
| 5 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
butter
softened |
|
| 2 | tablespoons |
sugar
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
milk
|
|
| ½ | teaspoon |
almond extract
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cake flour
|
|
| 237 | ml |
bananas
mashed |
|
| 315 | ml |
sugar
|
|
| 158 | ml |
buttermilk
or sour milk |
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
baking soda
|
|
| 2 | large |
eggs
seperated |
|
| 79 | ml |
vegetable oil
|
|
| 118 | ml |
almonds
sliced |
|
| Filling | |||
| 118 | ml |
sugar
|
|
| 473 | ml |
milk
|
|
| 6E+1 | ml |
cornstarch
|
|
| 4 | large |
eggs
lightly beaten |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| Frosting | |||
| 75 | ml |
all-purpose flour
|
|
| 237 | ml |
butter
softened |
|
| 3E+1 | ml |
sugar
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
milk
|
|
| 2.5 | ml |
almond extract
|
*
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Beat egg whites until very stiff; add ⅓ cup sugar to make a stiff meringue.
Set aside. In a large bowl, sift together the flour, baking powder, baking soda, and salt.
Make a well in the center of the dry ingredients and add the oil, bananas, ⅓ cup milk and vanilla; beat 1 min.
Add ⅓ cup milk and egg yolks; beat 1 min. Fold in meringue and nuts.
Pour into 2, 9 inch round, layer pans that have been well greased and floured. (May use a 9x13 pan) Bake at 350℉ (180℃) for 30 to 35 minutes for layers, 40 to 45 minutes for rectangle pan.
Remove from oven, cool in pans for 5 minutes, then turn out onto a rack to finish cooling.
When cool, split layers into 2 each so you have a total of 4 layers of cake.
Place 1st layer on serving platter and proceed with assembly. Directions continued part 2.
