Blue Ribbon Banana Cake Recipe
Blue Ribbon Banana Cake Recipe photo by Taste of Home

Blue Ribbon Banana Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 12 servings

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 McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • CREAMY WHITE FROSTING:
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon almonds extract
  • 4 cups confectioners' sugar
  • 3 to 4 tablespoons milk

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Blue Ribbon Banana Cake in Reminisce September/October 1991, p37

Nutritional 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.

Reviews for Blue Ribbon Banana Cake

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 3, 2014

"The directions for making this cake are not very clear. One cup coconut divided. Sprinkle 1/2 cup coconut over tops before baking. Does this mean 1/2 cup each or a total of 1/2 cup for the two layers. If so, what do you do with the other 1/2 cup that is left? Also, when icing the cake, it says to ice the bottom layer on the plain side, so if you do it that way then you have coconut on the very bottom of the cake? Please clarify the directions as I would love to try this cake. Thank you"

MY REVIEW
Reviewed Mar. 22, 2014

"When you freeze the ripe bananas, do you remove them from the peel? I've tried freezing them before, and never had much success. They get watery."

MY REVIEW
Reviewed Mar. 15, 2014

"I've been making this cake for over 20 years. Always a big hit and never any leftovers. Yes you sprinkle coconut over top before baking, makes a toasted coconut for the other filling ingredients. Totally awesome cake!"

MY REVIEW
Reviewed Jun. 18, 2013

"Love the coconut on top of the banana cake and the creamy frosting."

MY REVIEW
Reviewed Oct. 26, 2010

"The recipe calls to grease 2 -9" pans and sprinkle 1/2 cup coconut on each. The recipe is right and delicious!"

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