Banana Nut Cake with Banana Nut Frosting

banananutcake_gc2
http://pgoarelish2.files.wordpress.com/2010/11/banananutcake_gc2.jpg?w=100
  • Yield: 16 servings

"This recipe was handed down through my family from my great-grandmother. I am the only one left who makes it for birthdays, so all the family members fight over it."

Ingredients

Cake:
2 1/4cups sugar
3/4cup solid vegetable shortening
1 1/2cups mashed banana
3 eggs
1 1/2teaspoons vanilla extract
3cups flour
1teaspoon salt
1 1/2teaspoons baking powder
1 1/4teaspoons baking soda
1cup buttermilk
1 1/2cups chopped pecans
Frosting:
2 mashed bananas
3tablespoons butter, room temperature
2cups confectioners' sugar
1 1/2cups chopped pecans

Instructions

  1. Preheat oven to 350F. Spray three 9-inch cake pans with cooking spray.
  2. Cream sugar and shortening together with an electric mixer. Add mashed banana, eggs and vanilla. Mix well.
  3. In a small bowl, combine flour, salt, baking powder and baking soda. Add to banana mixture alternately with buttermilk. Beat 3 minutes on medium speed. Stir in pecans.
  4. Pour batter into pans. Bake 30 minutes.
  5. To make the frosting, beat together bananas, butter and confectioners’ sugar. Add additional confectioners’ sugar as needed to achieve spreading consistency. Stir in pecans.
  6. Spread frosting on top of one layer, top with cake layer, frost top of that layer, top with final layer and frost top and sides.

Recipe by Nina Grizzard, Los Cruces, N.M.

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