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Blue Ribbon Banana Cake

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


  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large 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 sweetened shredded 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 whole milk


  • 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.
  • 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.
  • 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.
  • 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.
If Cooking for Two: Freeze leftover cake to enjoy later.
Nutrition Facts
1 slice: 872 calories, 48g fat (23g saturated fat), 115mg cholesterol, 574mg sodium, 108g carbohydrate (82g sugars, 2g fiber), 6g protein.

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  • Ceege
    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

  • jdm46
    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.

  • 1l2e
    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!

  • jcvinnie
    Jun 18, 2013

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

  • Twirlrmom
    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!

  • gp5mjg
    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.