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Blue Ribbon Banana Cake Recipe

Blue Ribbon Banana Cake Recipe photo by Taste of Home

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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

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Blue Ribbon Banana Cake Recipe

Prep: 30 min. Bake: 25 min.

Yield: 12 Servings

20 25 45

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
2 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 flaked 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 milk

Directions

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.
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.
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.
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. Yield: 12 servings.

If Cooking for Two: Freeze leftover cake to enjoy later.

Nutritional Facts 1 serving (1 slice) equals 872 calories, 48 g fat (23 g saturated fat), 115 mg cholesterol, 574 mg sodium, 108 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Blue Ribbon Banana Cake in Reminisce September/October 1991, p37

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Blue Ribbon Banana Cake

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Reviewed on Oct. 26, 2010 by Twirlrmom

The recipe calls to grease 2 -9" pans and sprinkle 1/2 cup coconut on each. The recipe is right and delicious!

Reviewed on Feb. 05, 2010 by gp5mjg

This cake was very tasty. The cake was like banana bread. The filling reminded me of a german chocolate cake icing. The buttercream icing was a little too sweet. The recipe must have a typo because the ingredients say 1 cup of coconut but the directions only indicate where to use 1/2 c coconut. Where does the rest of the coconut go? In the cake? In the buttercream? Overall a very tasty cake. It is very appropriate for a special occasion.