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Banana Pecan Cake

Banana Pecan Cake
This banana cake, topped with pecans and coconut, combines just the right amount of fruit and crunch.
12 ServingsPrep: 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
© Taste of Home 2013

2 of 2

Banana Pecan Cake (continued)

Ingredients (continued)

  • 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.
© Taste of Home 2013