Banana Pecan Cake with Coconut Frosting Recipe

Publisher Photo
One of my brothers always requested this banana cake for his birthday. When my mom entered the cake recipe to a county fair contest, she won the blue ribbon!—Edna Hoffman, Hebron, Indiana
TOTAL TIME: Prep: 45 min. + chilling Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 25 min. + cooling
MAKES: 12 servings

Ingredients

  • 2/3 cup shortening
  • 1-2/3 cups sugar
  • 2 eggs
  • 1-1/2 cups mashed ripe bananas (about 3 medium)
  • 2-1/2 cups cake flour
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2/3 cup buttermilk
  • 2/3 cup chopped pecans
  • FILLING:
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup heavy whipping cream
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • FROSTING:
  • 6 tablespoons shortening
  • 6 tablespoons butter, softened
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 3 cups confectioners' sugar
  • 3 to 5 tablespoons heavy whipping cream

Nutritional Facts

1 slice equals 745 calories, 38 g fat (12 g saturated fat), 70 mg cholesterol, 426 mg sodium, 98 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
  2. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. (Mixture may appear curdled.) In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Fold in pecans.
  3. Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. For filling, in a large saucepan, mix sugar, flour and salt. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. Stir in butter and vanilla. Transfer to a small bowl. Press plastic wrap onto surface of mixture. Refrigerate until cold.
  5. For frosting, in a large bowl, beat shortening, butter and extracts until blended. Beat in confectioners’ sugar alternately with cream, adding enough cream to reach desired consistency; beat until smooth.
  6. Stir pecans into chilled cream mixture. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving. Yield: 12 servings.
Originally published as Banana Pecan Cake with Coconut Frosting in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

1 slice equals 745 calories, 38 g fat (12 g saturated fat), 70 mg cholesterol, 426 mg sodium, 98 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Banana Pecan Cake with Coconut Frosting

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT