Back to Banana Nut Layer Cake

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Banana Nut Layer Cake Recipe

Banana Nut Layer Cake Recipe

"This cake is the top choice of the 'birthday child' in our family!" says Patsy Howard of Bakersfield, California.
TOTAL TIME: Prep: 35 min. + chilling Bake: 35 min. + cooling YIELD:10-12 servings

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

  • 1. 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. Stir in walnuts.
  • 2. 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.
  • 3. 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.
  • 4. 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 piece: 436 calories, 17g fat (5g saturated fat), 49mg cholesterol, 396mg sodium, 67g carbohydrate (47g sugars, 1g fiber), 6g protein .

Reviews for Banana Nut Layer Cake

Sort By :
MY REVIEW
honeybeetraylor
Reviewed Jun. 3, 2013

"Made for a family reunion this last weekend. Everyone loved it, was very moist also, but did not fall apart. Made it in 3-9 inch round pans. The filling was wonderful too, tasted much like german chocolate frosting, without the coconut. Could have eaten it by the spoonfuls. Yummy, and will make again, for sure."

MY REVIEW
320molly
Reviewed Oct. 29, 2009

"My family absolutly loves this cake--except they don't like nuts so I leave them out. Sometimes I double the filling just because it's soo good!"

Loading Image