Janet’s Journal » Banana Layer Cake

Banana Layer Cake
Janice Livelsberger
Los Angeles County Fair
Prep time: 30 minutes plus cooling
Baking time: 25 to 30 minutes

2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed bananas
1/2 cup buttermilk
1/2 cup chopped pecans
1 cup shredded coconut

CREAMY NUT FILLING
1/2 cup sugar
2 tablespoons flour
1/2 cup half and half cream
2 tablespoons butter
1/2 cup chopped pecans
Pinch salt
1 teaspoon vanilla extract

WHITE SNOW FROSTING
1 egg white
1/4 cup shortening
1/4 cup butter
1/2 teaspoon vanilla extract
2 cups sifted confectioners’ sugar

Preheat oven to 375. Grease and flour two 9-inch round cake pans.

In medium bowl, combine flour, baking soda, baking powder and salt. In mixer bowl, cream shortening and sugar until light and fluffy. Add eggs and vanilla; beat 2 minutes. Add bananas and beat 2 minutes more. Beat in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Fold in pecans. Pour into prepared pans. Sprinkle 1/2 cup coconut on each layer. Bake 25 to 30 minutes, until a toothpick inserted in center comes out clean. Cool on rack 10 minutes. Remove from pans; cool on rack, coconut side up.

CREAMY NUT FILLING: Meanwhile, in medium saucepan, combine sugar, flour, cream, and butter. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Stir in pecans, salt, and vanilla. Cool.

Place 1 cake layer, coconut side down, on a serving plate; spread with filling. Top with second cake layer, coconut side up. Spread 3/4 of the frosting on sides of cake. Decoratively pipe top edge of with remaining frosting. Makes 16 servings, 445 calories each.

WHITE SNOW FROSTING: In mixer bowl, cream egg white, shortening, butter, and vanilla. Gradually beat in confectioners’ sugar; continue beating until light and fluffy.

Note: I cut this recipe out of a magazine years ago. This is my all-time favorite cake! I sometimes do not use the filling and have never used the coconut. Because I don’t use the coconut, I double the frosting to cover the entire top of the cake. This cake is scrumptious!