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Banana Nut Layer Cake

 Banana Nut Layer Cake
"This cake is the top choice of the 'birthday child' in our family!" says Patsy Howard of Bakersfield, California.
10-12 ServingsPrep: 35 min. + chilling Bake: 35 min. + cooling

Ingredients

  • 1/2 cup shortening
  • 2 cups sugar
  • 1 egg plus 1 egg white
  • 1 cup buttermilk
  • 1 cup mashed ripe bananas
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts
  • FILLING:
  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • Pinch salt
  • 3/4 cup milk
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  • Confectioners' sugar

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Beat in egg and egg white. Add the buttermilk, bananas and vanilla.
  • Combine flour, baking soda and salt; stir into the creamed mixture.

2 of 2

Banana Nut Layer Cake (continued)

Directions (continued)

  • Stir in walnuts.
  • Pour into two greased and floured 9-in. round baking pans. Bake at
  • 350° for 35 minutes or until a toothpick inserted near the
  • center comes out clean. Cool in pans 10 minutes before removing to a
  • wire rack.
  • For filling, in a small saucepan, melt butter and brown sugar over
  • medium heat. In a small bowl, combine flour and salt with a small
  • amount of milk until smooth. Gradually add the remaining milk. Stir
  • in egg yolk. Add to brown sugar mixture. Cook and stir over medium
  • heat for about 10 minutes or until thickened.
  • Remove from the heat; add vanilla and nuts. Cool. Spread between cake
  • layers. Dust with confectioners' sugar. Chill. Store in
  • refrigerator. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 piece) equals 436 calories, 17 g fat (5 g saturated fat), 49 mg cholesterol, 396 mg sodium, 67 g carbohydrate, 1 g fiber, 6 g protein.