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How To make Blue Ribbon Banana Cake with Creamy Nut Filli

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Ingredients
3/4
cup
shortening
1 1/2
cup
sugar
2
each
eggs
1
cup
bananas, mashed
1

salt, pinch
2
cup
flour, sifted
1
teaspoon
baking soda
1
teaspoon
baking powder
1/2
cup
buttermilk
1
teaspoon
vanilla
1/2
cup
pecans, chopped
1
cup
coconut, shredded
1/2
cup
brown sugar, optional
 
 

 
 

Creamy Nut Filling:


1/2
cup
sugar
2
tablespoon
flour
1/2
cup
cream
2
tablespoon
butter
1/2
cup
pecans, chopped
1/4
teaspoon
salt
1
teaspoon
vanilla
 
 

 
 

White Snow Frosting:


1
each
egg white
1/4
cup
shortening
1/4
cup
butter
1/2
teaspoon
coconut extract
1/2
teaspoon
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.

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