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Blue Ribbon Banana Cake
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Description
A very moist banana cake.
Ingredients
- FOR THE CAKE:
- ¾ cups Shortening
- 1-½ cup Sugar
- 2 whole Eggs
- 1 cup Mashed Bananas
- 2 cups Sifted Cake Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- ½ cups Buttermilk
- 1 teaspoon Vanilla
- ½ cups Chopped Nuts
- ½ cups Shredded Coconut
- FOR THE FILLING:
- ½ cups Sugar
- 2 Tablespoons Flour
- ½ cups Cream
- 2 Tablespoons Butter
- ½ cups Chopped Nuts
- ¼ teaspoons Salt
- 1 teaspoon Vanilla
- FOR THE FROSTING:
- 1 whole Egg White
- ¼ cups Shortening
- ¼ cups Butter
- 1 teaspoon Vanilla
- 2 cups Powdered Sugar
Preparation
Cream the sugar and shortening. Add the eggs and mix for 2 minutes. Add the mashed bananas and beat for 2 minutes.
Sift the flour, soda, baking powder, and salt. Add alternately with the buttermilk; beat for 2 minutes. Add the vanilla and nuts.
Pour into two 9″ greased and floured cake pans. Sprinkle each layer with shredded coconut. Bake in a moderate (375F) oven for 25 to 30 minutes. Remove from pan and cool layers, coconut side up.
Make filling by adding sugar, flour, cream, and butter in a saucepan. Cook till thick. Cool and add nuts, salt, and vanilla.
Spread filling over the first cake layer. Put the second layer on top and frost the sides and an inch around the top edge (leave center unfrosted).
To make the frosting, mix the egg white, shortening, butter, and vanilla. Gradually add the powdered sugar and beat until fluffy.
Most of the time, I bake the cake in a 9″ x 13″ pan and do not frost.
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