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Blue Ribbon Banana Cake Recipe

Blue Ribbon Banana Cake Recipe

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. YIELD:12 servings


  • 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 vanilla extract
  • 1/2 cup chopped pecans
  • 1 cup flaked coconut, divided
  • 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 vanilla extract
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon almonds extract
  • 4 cups confectioners' sugar
  • 3 to 4 tablespoons milk


  • 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.

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

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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"

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."

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!"

Reviewed Jun. 18, 2013

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

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!"

Reviewed Feb. 5, 2010

"This cake was very tasty. The cake was like banana bread. The filling reminded me of a german chocolate cake icing. The buttercream icing was a little too sweet. The recipe must have a typo because the ingredients say 1 cup of coconut but the directions only indicate where to use 1/2 c coconut. Where does the rest of the coconut go? In the cake? In the buttercream? Overall a very tasty cake. It is very appropriate for a special occasion."

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