Banana Pecan Cake Recipe

Ingredients

• 3/4 cup shortening
• 1-1/2 cups sugar
• 2 eggs
• 1 cup mashed bananas
• 1 teaspoon vanilla extract
• 2 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup chopped pecans
• PECAN FILLING:
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 cup half-and-half cream
• 2 tablespoons butter
• 1/2 cup chopped pecans
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• FLUFFY FROSTING:
• 1/4 cup shortening
• 1/4 cup butter, softened
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Directions

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine, flour baking powder, soda and salt. Add alternately to the creamed mixture with buttermilk. Stir in nuts.
• Pour into two greased and floured 9-in. round baking pans. Sprinkle with coconut. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
• For filling, combine the sugar, flour, cream and butter in a saucepan. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add nuts, salt and vanilla; cool. Spread filling over one cake layer with coconut side up. Place second layer, coconut side up, on top.
• For frosting, in a small bowl, beat the shortening, butter confectioners' sugar, vanilla and enough milk to achieve frosting consistency. Frost sides of cake only. If desired, cake can be made without frosting. Yield: 12 servings.

Banana Pecan Cake published in Grandma's Great Desserts Cookbook , p15