 |
Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 1012 |
|
This is an easy cake to make, but very different. It appeals to adults and children. My 94 year old mother makes me bake this for her birthday - hence the name, the BananaNana Cake. Ingredients:
2 cups graham cracker crumbs |
3 teaspoons baking powder |
1/2 cup butter |
3 eggs, separated |
1 cup sugar |
1 cup whole milk |
1/2 cup chopped pecans or walnuts, toasted and cooled |
2 tablespoon all-purpose flour |
2 1/2 cups whipping cream |
2 to 3 whole bananas |
1 cup (approximately) orange juice |
Directions:
1. Line the bottom of two 8” round cake pans with waxed or parchment paper. Butter and flour the pans. Set aside. Preheat the oven to 350 degrees.
2. Sift the graham cracker crumbs with the baking powder three times. Mix the nuts with the flour.
3. Cream the butter. Add the sugar gradually and beat until light and fluffy. Add the egg yolks one at a time and beat until the mixture is fluffy and lightens in color a little. Gradually fold in the graham cracker crumbs alternately with the milk, beginning and ending with crumbs.
4. Beat the egg whites until stiff and glossy. Do not overbeat. Fold into the graham cracker mixture.
5. Divide the batter between the two pans. Bake about 20 to 25 minutes. Check cakes after 15 to 18 minutes. Let cool in pan about ten minutes. Turn out of pan and cool completely.
6. ASSEMBLY - No more that four hours before serving, whip cream until stiff peaks form. Slice bananas into 1/8 to 1/4” slices and place into a bowl with the orange juice. When done, drain bananas and dry on paper towels. Place one cake layer on a serving platter. Cover top with whipped cream. Layer bananas on the cream. Top with more cream. Place second layer on top. Cover entire cake with remaining whipped cream. Keep cake chilled until about 1/2 hour before serving.
|
|