Banana Pecan Cake Recipe

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This banana cake, topped with pecans and coconut, combines just the right amount of fruit and crunch.

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  • 12 Servings
  • Prep: 25 min. Bake: 25 min. + cooling

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.

Nutrition Facts: 1 serving (1 piece) equals 610 calories, 31 g fat (9 g saturated fat), 56 mg cholesterol, 372 mg sodium, 79 g carbohydrate, 2 g fiber, 5 g protein.

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

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