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!
Yield
16 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cups |
vegetable shortening
|
*
|
| 1 ½ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
bananas
mashed |
|
| 1 |
salt
pinch |
*
|
|
| 2 | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | cup |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
pecans
chopped |
|
| 1 | cup |
coconut
shredded |
*
|
| ½ | cup |
brown sugar
optional |
*
|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
cream
|
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
pecans
chopped |
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | large |
egg whites
|
*
|
| ¼ | cup |
vegetable shortening
|
*
|
| ¼ | cup |
butter
|
|
| ½ | teaspoon |
coconut extract
|
* |
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
vegetable shortening
|
*
|
| 355 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
bananas
mashed |
|
| 1 | x |
salt
pinch |
*
|
| 473 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 118 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
pecans
chopped |
|
| 237 | ml |
coconut
shredded |
*
|
| 118 | ml |
brown sugar
optional |
*
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
cream
|
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
pecans
chopped |
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
egg whites
|
*
|
| 59 | ml |
vegetable shortening
|
*
|
| 59 | ml |
butter
|
|
| 2.5 | ml |
coconut extract
|
* |
| 2.5 | ml |
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 ½ cup coconut on each layer. For coffee cake sprinkle with ⅓ cup brown sugar. Bake in moderate, 350 to 375℉ (190℃) 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 until light and fluffy.
