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Banana Layer Cake Recipe
Banana Layer Cake Recipe photo by Taste of Home

Banana Layer Cake Recipe

Read Reviews (2)
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“Years ago I combined two recipes to come up with this delicious iced cake,” says Jennie Krell of El Cajon, California. “It has a wonderful banana flavor.”
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES: 6 servings

Ingredients

  • 3 tablespoons shortening
  • 3/4 cup sugar
  • 2 eggs, separated
  • 1/2 cup mashed ripe banana
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk
  • FROSTING:
  • 3 tablespoons shortening
  • 3 tablespoons butter, softened
  • 3 to 3-1/2 cups confectioners' sugar, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon extract
  • 1/3 cup mashed ripe banana
  • 3 drops yellow food coloring, optional

Nutritional Facts

1 piece equals 629 calories, 20 g fat (7 g saturated fat), 87 mg cholesterol, 549 mg sodium, 109 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg yolks. Beat in banana on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; fold into batter.
  2. Coat two 6-in. round baking pans with cooking spray and dust with flour. Add batter. Bake at 375° for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a small bowl, beat shortening and butter until smooth. Add 1/2 cup confectioners' sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioners' sugar to achieve desired spreading consistency. Tint with food coloring if desired.
  4. Spread between layers and over top and sides of cake. Store in the refrigerator. Yield: 6 servings.
Originally published as Banana Layer Cake in Cooking for 2 Fall 2005, p62

Nutritional Facts

1 piece equals 629 calories, 20 g fat (7 g saturated fat), 87 mg cholesterol, 549 mg sodium, 109 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Banana Layer Cake(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Mar. 29, 2010

This cake was really tasty, but I wouldn't use the shortning in the frosting next time. It would have been much better with butter. Also, I used an 11x7 because I don't have 6" rounds.

MY REVIEW
Reviewed Apr. 7, 2009

Very good flavor. I added chopped pecans to the frosting and that really gave it a nice touch.

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