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Blue Ribbon Banana Cake

Total Time

Prep: 30 min. Bake: 25 min.

Makes

12 servings

This recipe is a great way to use over-ripe bananas. I throw over-ripe bananas in the freezer for this recipe and other banana baking recipes.—Cathy Winter, Granton, Wisconsin

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas
  • 2 cups sifted cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1 cup sweetened shredded coconut, divided
  • CREAMY NUT FILLING:
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 3/4 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 3/4 cup chopped pecans, toasted
  • 1 teaspoon vanilla extract
  • CREAMY WHITE FROSTING:
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon almonds extract
  • 4 cups confectioners' sugar
  • 3 to 4 tablespoons whole milk

Directions

  1. In a large bowl, cream butter and sugar until fluffy. Add eggs, beat 2 minutes. Add bananas; beat 2 minutes longer. Set aside. Sift together flour, baking soda and salt; add to creamed mixture alternately with buttermilk and vanilla. Beat well. Stir in pecans.
  2. Pour into two lightly greased 9-in. round baking pans. Sprinkle with 1/2 cup coconut. Bake at 350° for 25-30 minutes. Remove cakes from the pan and cool, coconut side up, on wire racks.
  3. For filling, combine sugar, flour, cream, salt and butter in a saucepan. Cook over medium heat until thickened. Stir in pecans and vanilla. Cool. Spread filling over the bottom (plain side) of one cake layer. Place remaining cake layer, coconut side up, on top of filling.
  4. In a bowl, combine frosting ingredients; beat until smooth. Place a 3-in. circle in the center of the cake top. Frost sides and top edges of cake. Remove the circle to expose coconut.
If Cooking for Two: Freeze leftover cake to enjoy later.

Nutrition Facts

1 slice: 872 calories, 48g fat (23g saturated fat), 115mg cholesterol, 574mg sodium, 108g carbohydrate (82g sugars, 2g fiber), 6g protein.

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