Banana Nut Layer Cake
This layer cake brings together the sweet and tender flavors of bananas with the rich and nutty taste of toasted walnuts, all layered together in a moist and delicious cake. This heavenly creation is perfect for those who love the combination of fruit and nuts, and it's a great way to use up those overripe bananas sitting on your counter.
Yield
8 servingsPrep
25 minCook
45 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| 2 | cups |
sugar
|
|
| 1 | each |
eggs
plus |
|
| 1 | each |
egg whites
|
*
|
| 1 | cup |
buttermilk
|
|
| 1 | cup |
bananas
ripe, mashed |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
walnuts
chopped |
|
| Filling | |||
| ¼ | cup |
butter
or margarine |
|
| ½ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| ¾ | cup |
milk
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
walnuts
chopped |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 473 | ml |
sugar
|
|
| 1 | each |
eggs
plus |
|
| 1 | each |
egg whites
|
*
|
| 237 | ml |
buttermilk
|
|
| 237 | ml |
bananas
ripe, mashed |
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
walnuts
chopped |
|
| Filling | |||
| 59 | ml |
butter
or margarine |
|
| 118 | ml |
brown sugar
packed |
*
|
| 59 | ml |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 177 | ml |
milk
|
|
| 1 | each |
egg yolks
|
*
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
walnuts
chopped |
|
| 1 | x |
powdered sugar
|
*
|
Directions
In a mixing bowl, cream shortening and sugar.
Beat in egg and egg white.
Add buttermilk and bananas; mix well.
Combine flour, baking soda and salt; stir into the creamed mixture.
Add vanilla and nuts. Pour into two greased and floured 8 inch round baking pans.
Bake at 350℉ (180℃) for 35 minutes or until cake tests done.
Cool in pans 10 minutes before removing to a wire rack.
For filling, melt butter and brown sugar in a saucepan over medium heat.
In a small bowl, combine flour and salt with a small amount of milk; stir until smooth.
Add the remaining milk gradually.
Add egg yolk and mix well; stir into saucepan.
Cook and stir over medium heat until very thick, about 10 minutes.
Add vanilla and nuts.
Cool. Spread between cake layers. Dust with confectioner's sugar.
Chill. Store in the refrigerator.
