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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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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 Ingredients:
3/4 cup butter, softened |
1-1/2 cups sugar |
2 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 flaked coconut, divided |
creamy nut filling: |
3/4 cup sugar |
3 tablespoons king arthur unbleached 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 |
creamy white frosting: |
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 milk |
Directions:
1. 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.
2. 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.
3. 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.
4. 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. Yield: 12 servings.
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