Title: Blue Ribbon Banana Cake With Creamy Nut Filling
Categories: Cakes, Fruits, Fillings, Frostings
Yield: 12 Servings
3/4 c Shortening
1 1/2 c Sugar
2 Eggs
1 c Bananas; mashed
1 pn Salt
2 c Flour; sifted
1 ts Baking soda
1 ts Baking powder
1/2 c Buttermilk
1 ts Vanilla
1/2 c Pecans; chopped
1 c Shredded coconut
1/2 c Brown sugar (optional)
Creamy Nut Filling:
1/2 c Sugar
2 tb Flour
1/2 c Cream
2 tb Butter
1/2 c Pecans; chopped
1/4 ts Salt
1 ts Vanilla
White Snow Frosting:
1 Egg white
1/4 c Shortening
1/4 c Butter
1/2 ts Coconut extract
1/2 ts Vanilla extract
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 two greased and floured 9" 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°F oven, for
25 to 30 minutes. Cool.
Creamy Nut Filling:
Combine ingredients in heavy saucepan. Cook until thickened. Add
pecans, salt, and vanilla. Cool.
White Snow Frosting:
Cream together egg white, shortening, butter, coconut extract, and
vanilla. Gradually add powdered sugar, beating until light and
fluffy.
