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Blue Ribbon Banana Cake

Blue Ribbon Banana Cake
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
12 ServingsPrep: 30 min. Bake: 25 min.

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
© Taste of Home 2013

2 of 2

Blue Ribbon Banana Cake (continued)

Ingredients (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013