Publisher Photo
Publisher Photo
This banana cake, topped with pecans and coconut, combines just the right amount of fruit and crunch.
Recommended: Banana Bread A to Z
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 1-1/2 cups sugar
  • 3/4 cup shortening
  • 2 eggs
  • 1 cup mashed bananas
  • 1 teaspoon vanilla extract
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans
  • PECAN FILLING:
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 cup half-and-half cream
  • 2 tablespoons butter
  • 1/2 cup chopped pecans
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • FLUFFY FROSTING:
  • 1 egg white
  • 1/4 cup shortening
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar

Directions

In a large mixing bowl, cream sugar and shortening. Add eggs, one at a time, beating well after each addition. Blend in bananas and vanilla. Sift flour; then sift together with baking powder, soda and salt. Add alternately with buttermilk to the creamed mixture. Stir in nuts. Pour into two greased and floured 9-in. round cake pans. Sprinkle coconut on top of each cake. Bake at 375° for 25-30 minutes or until cakes test done. Cool in pans 10 minutes; remove and cool completely. For filling, combine sugar, flour, cream and butter in a saucepan. Cook over medium heat until thick. Add nuts, salt and vanilla; cool. Spread filling on one cake layer with coconut side up. Place second layer, coconut side up, on top. For frosting, beat egg white, shortening, butter and vanilla until smooth and creamy. Add sugar and beat until light and fluffy. Frost sides of cake only. If desired, cake can be made without frosting. Yield: 12 servings.
Originally published as Banana Pecan Cake in Grandma's Great Desserts Cookbook 1992, p15

Nutritional Facts

1 piece: 610 calories, 31g fat (9g saturated fat), 56mg cholesterol, 372mg sodium, 79g carbohydrate (56g sugars, 2g fiber), 5g protein.

Popular Videos

  • 1-1/2 cups sugar
  • 3/4 cup shortening
  • 2 eggs
  • 1 cup mashed bananas
  • 1 teaspoon vanilla extract
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans
  • PECAN FILLING:
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 cup half-and-half cream
  • 2 tablespoons butter
  • 1/2 cup chopped pecans
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • FLUFFY FROSTING:
  • 1 egg white
  • 1/4 cup shortening
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  1. In a large mixing bowl, cream sugar and shortening. Add eggs, one at a time, beating well after each addition. Blend in bananas and vanilla. Sift flour; then sift together with baking powder, soda and salt. Add alternately with buttermilk to the creamed mixture. Stir in nuts. Pour into two greased and floured 9-in. round cake pans. Sprinkle coconut on top of each cake. Bake at 375° for 25-30 minutes or until cakes test done. Cool in pans 10 minutes; remove and cool completely. For filling, combine sugar, flour, cream and butter in a saucepan. Cook over medium heat until thick. Add nuts, salt and vanilla; cool. Spread filling on one cake layer with coconut side up. Place second layer, coconut side up, on top. For frosting, beat egg white, shortening, butter and vanilla until smooth and creamy. Add sugar and beat until light and fluffy. Frost sides of cake only. If desired, cake can be made without frosting. Yield: 12 servings.
Originally published as Banana Pecan Cake in Grandma's Great Desserts Cookbook 1992, p15

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